Bean Pot with Swede
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can beans, white, (425 g)
- 1 can kidney beans (425 g)
- 300 g turnip (s)
- 500 g savoy cabbae
- 2 medium onion (s)
- 2 tablespoon crème fraîche
- 2 tablespoons oil
- 2 tablespoon tomato paste
- 1 ½ tablespoon curry
- salt
- pepper
- 3 tablespoon vegetable stock (instant)
Print Recipe
Pin Recipe Instructions
- Peel and halve the onions and cut into thin slices.
- Heat the oil in a saucepan and sauté the onions in it. Add tomato paste and approx. 1 tablespoon curry and sauté. Deglaze with 1 liter of water. Add the beans with the liquid. Bring everything to the boil, then cover and cook for about 10 minutes.
- In the meantime, peel, wash and dice the swede. Clean and wash the savoy cabbage and cut into coarse strips.
- Add the turnip and savoy cabbage to the beans and stir in the broth. Cook everything for another 15-20 minutes. Then season the stew with curry, salt and pepper. Serve with crème fraîche and sprinkle with a little curry.
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