Colorful Spaetzle – Bean Pot

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • Cook 500 g spaetzle al dente in a large saucepan
  • 1 large onion (s), diced
  • 1 small Can (s) kidney beans
  • 1 small Can (s) beans, white
  • 1 small Can / s beans, green
  • 2 cubes vegetable stock
  • 2 teaspoons, heaped cornstarch
  • 100 g tomato paste
  • 4 sausages, sliced
Colorful Spaetzle – Bean Pot
Colorful Spaetzle – Bean Pot

Instructions

  1. Sweat the onions. Add the beans with the stock, add the stock cubes and bring to the boil briefly. Mix the starch with a little cold water (or shake it in a small shaker) and thicken the stew with it.
  2. Stir in tomato paste, add the drained spaetzle and season well. Finally, heat the meatloaf in a stew.
  3. Also tastes great as a vegetarian stew without meatballs.

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