Colorful Bean Pot with Cheese Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g French beans, reen
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 large onion (s)
- 2 medium potato (s)
- 5 tablespoon oil
- 1 tablespoon tomato paste
- 1 liter vegetable stock
- 1 clove garlic
- parsley
- Savory
- salt and pepper
For the dumplings: (cheese dumplings)
- 125 g toast bread
- 100 ml milk, hot
- 1 small onion (s)
- 125 g Appenzeller, rated
- 3 tablespoon flour
- 1 large egg (s)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the pepper into 1.5 cm cubes, dice the potatoes and dice the onions.
- Heat the oil, briefly sweat the beans with the savory, add the tomato paste, add the onions and then pour the vegetable stock over everything, let it boil down for approx. 5 minutes. Add the potato cubes and cook for 15 minutes, then add the paprika cubes and cook for another 10 minutes.
- While the beans are cooking, prepare the cheese dumplings:
- Roughly dice the toast, let the milk get hot and pour over the toast cubes. Dice the onion and add. Add the cheese, egg and flour and mix into a bread mixture, season with salt, pepper and nutmeg. Form small dumplings and let them steep in boiling salted water for about 15 minutes.
- When the bean pot is ready, fold the dumplings underneath. With baguette!
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