Kidney Bean Stew with Potatoes and Carrots
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 large potatoes
- 4 medium carrot (s)
- 1 can kidney beans
- 1 bunch parsley
- 4 tomato (s)
- 1 large clove garlic
- 1 onion (s) (if you want, it also tastes very good without)
- cumin
- salt and pepper
- Vegetable oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into cubes. Peel the carrots and cut into slices. First fry the potatoes in a large saucepan with plenty of oil, then add the carrots. Season with cumin (approx. 4 teaspoons), salt and pepper to taste. Be careful not to burn anything down below. Fry a few minutes. If onion is used, it can be chopped and fried in the pot right at the beginning before the potatoes are glazed.
- Also cut the tomatoes into cubes and pound or press the garlic. Add both to the potatoes and carrots in the pot and cook with them. Reduce the temperature and sauté for a few minutes with the lid closed until the tomatoes begin to lose their juice. Add the kidney beans with juice and fill the can with water, add this too. Cook everything together. If it is very liquid, leave the lid a little open and let the liquid boil down a little. Otherwise close the lid.
- Try after 10 minutes and season if necessary. Cook for another 10 minutes. In the meantime, wash the parsley, remove the stems and finely chop the leaves.
- Finally, try whether the potatoes are done and then add the parsley. The parsley should not be cooked. Serve immediately.
- If you don`t want it vegetarian, you can also add sliced Jagdwurst or Viennese sausages at the end.
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