Bean and Tomato Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beans, reen
- 500 g pork oulash
- 500 g beefsteak tomato (s)
- 2 thick onion (s)
- 1 tablespoon flour
- 100 ml white wine, dry
- 100 ml broth
- 3 bay leaves
- 1 teaspoon savory, dried
- 100 ml olive oil
- 1 clove garlic
- salt and pepper
- 1 tablespoon paprika powder, noble sweet
- 3 sprigs thyme
- 125 g crème fraîche
- 2 stalks parsley for garnish
Print Recipe
Pin Recipe Instructions
- Break or cut the beans into pieces - depending on the variety. Roughly chop the onions. Scald the tomatoes briefly with boiling water, rinse in cold water, then peel and cut into eighths.
- Sear the meat in 1 tablespoon of olive oil. Add the onions, tomatoes and beans. Pour the herbs and spices over it. Deglaze with wine and broth. Cook the dish in a closed pot for 90 minutes.
- Take about 100 ml of bean stock out of the pot, let it cool down a bit, mix the flour with it and mix it into the dish. Cook vigorously until the stew is nicely bound.
- Then take the pan off the stove and mix in the remaining olive oil. To serve, add a teaspoon of crème fraîche and some finely chopped parsley to each serving. There is also boiled potatoes.
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