Summary

Ingredients

• 2 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• 100 g beans, reen
• 2 medium potato (s)
• 1 yellow pepper (s)
• 1 red pepper (s)
• 1 tomato (s)
• 50 g bacon, streaky
• 3 tablespoon wine, white
• 2 teaspoons tomato paste
• 1 teaspoon thyme
• 1 bay leaf
• salt
• pepper
• parsley
• water

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Instructions

1. Heat the oil in the pan. Peel and finely dice the onions. Peel and roughly chop the garlic. Steam both in the oil until translucent. Add tomato paste and roast briefly. Dice the bacon and add. Put the green beans first, then the potatoes. Clean or peel the peppers and tomatoes, then dice and add. Stir every now and then and deglaze with wine. Add the thyme and bay leaf and add just a little water. Salt, pepper and cook gently, covered, for 20-30 minutes (depending on how firm you want the vegetables to be). Wash and chop parsley. At the end, season the stew to taste, sprinkle with parsley and leave to taste.
2. Tip: Incidentally, it can be supplemented and changed with various types of vegetables, e.g. carrots.
3. 379 Kcal per serving