Slow-roasted beans and tomatoes

Cover the beans with cold water and soak for at least 1 hour. Place in a large saucepan, cover with fresh water and bring to the boil.
Cook over medium heat until soft, about 40 minutes. Drain and toss with olive oil, garlic and herbs. Spoon into a shallow ovenproof dish and set aside.
While the beans are cooking, prepare the tomatoes.
Cut a deep cross in the top of each tomato. Fill slits with an anchovy, a clove of garlic and a basil leaf.
Place the tomatoes on top of the beans. Drizzle with olive oil and season well. Bake in a preheated oven at 200 ºC for about 20 minutes until tomatoes are soft.
Per serving: 1 356 kJ; 28,69 g carbohydrate; 21,39 g protein; 14,29 g fat