Fiery Vegetarian Bean Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can kidney beans, approx. 400 g
- 1 can beans, white, approx. 800 g
- 1 can tomato (s), chunky, approx. 400 g
- 500 ml vegetable stock
- 2 red pepper (s)
- 1 large onion (s)
- 2 cloves garlic
- 2 tablespoon balsamic vinegar
- olive oil
- salt and pepper
- nutmeg
- Chilli powder
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Chop the onions, garlic and peppers into small pieces. Sweat the onions and garlic in the olive oil, add the paprika and beans and deglaze with the chopped tomatoes and vegetable stock.
- If you like, add the balsamic vinegar and the spices and simmer for about 20 minutes over medium heat. Season again to taste before serving.
- Baguette goes well with it.
- If you want, you can also cook small potato cubes as an insert.
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