Greek Bean Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced beef
- 200 g bacon, mixed, diced
- 4 onion (s)
- 2 cloves garlic)
- 0.5 tube ½ tomato paste
- Paprika powder, noble sweet
- Olive oil, for frying
- 500 g potato (s), rouhly diced
- 1 red pepper (s)
- 5 tomato (s), (plum tomatoes)
- 500 g beans, reen, (frozen)
- 200 sheep cheese
- some olives, black
- 200 ml red wine
- 500 ml vegetable stock
- some ginger, fresher
- 0.5 ½ bunch parsley, smooth
- 2 stems oregano, or dried
- 1 tablespoon honey
- 1 chilli pepper (s), finely chopped, or some chilli powder
- salt
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Let the olive oil get hot, fry the minced meat and bacon in it, then add the diced onions and the finely grated garlic. Fry briefly, then add the potato cubes, fry for a few minutes.
- Cut the bell pepper into large pieces and add with the finely chopped chilli pepper. Add grated ginger to taste and tomato paste, roast briefly, add paprika powder and deglaze with vegetable stock so that everything is just covered. Then simmer gently for 15 minutes.
- Then add the red wine and the beans (if you add the wine beforehand, the potatoes will not get soft). Continue to simmer while peeling, dicing and adding the tomatoes. Also cut the olives into pieces and add them.
- When the beans are done, add a spoonful of honey and the crumbled sheep`s cheese and let it melt. Cut the herbs into small pieces, add them and season the stew with freshly ground pepper and salt.
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