Colorful Broad Bean Stew
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 gr. Can (s) white beans, approx. 800 g, 480 g drained weight
- 1 can black beans, approx. 265 g
- 1 can kidney beans, approx. 255 g
- 1 can tomatoes, chunky, approx. 400 g
- 200 g potato (s)
- 1 red pepper (s)
- 1 large onion (s)
- 2 cloves garlic)
- 1 tablespoon tomato paste
- 1 tablespoon vegetable oil, e.g. rapeseed oil
- 1 orange (s), which juice and zest
- 500 ml vegetable stock
- salt and pepper
- paprika powder, noble sweet
- some cumin powder
- some cinnamon powder
- some cayenne pepper
Print Recipe
Pin Recipe Instructions
- Wash the peppers and cut into cubes. Peel the potatoes and cut them into cubes of about the same size. Peel and dice the onion. Peel and chop the garlic cloves.
- Heat some vegetable oil in a large saucepan and sauté the onions in it. Then add the paprika and potatoes and cook for about 5 minutes. Add tomato paste and garlic and sauté for 1 - 2 minutes. Add the beans and the canned tomatoes and pour in the vegetable stock. Let the stew simmer over low heat for about 40 minutes with the lid closed. At the end, add the zest and juice of an orange (half a glass of orange juice is also possible) and season with plenty of paprika, a little salt, pepper, a pinch of cinnamon and cumin.
- A quick, healthy, low-fat, low-calorie and vegan stew with a touch of the Orient.
- Tastes even better the next day.
- For meat lovers: with some fried and cooked bacon, ham or streaky pork, it becomes hearty, but also richer in fat.
- Approx. 290 Kcal. per serving.
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