Beetroot Stew with Red Beans
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 medium beetroot
- 5 medium potato (s), waxy
- 1 medium onion (s)
- 1 can beans, red, approx. 420 g
- 1 teaspoon, leveled caraway seeds, whole
- 1 teaspoon, heaped cumin
- 1 small Can / s tomato paste
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch (s) chili powder
- 1 tablespoon sunflower oil
- ml water
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Peel the beetroot, potatoes, garlic and onion. Finely chop the garlic. Roughly dice the beetroot, potatoes and onions. If you don`t want to have pieces of onion in your mouth, you can cut them finer.
- Heat the oil in a medium saucepan and add the caraway and cumin seeds. Let it roast briefly. If you don`t like the whole caraway, you can also use ground. Then add the onions and beetroot and let simmer for 2 minutes. Next add the potatoes and pour water over them. Simmer for 15 minutes on a medium flame.
- Drain the red beans and place in the saucepan. Put the tomato paste in the saucepan. so that the soup becomes creamy. Add the salt, pepper and chilli and season to taste. Simmer for another 5 to 10 minutes, until the potatoes are tender.
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