Spicy Legumes – Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g leumes, mixed (e.. kidney beans, soybeans, chickpeas, reen lentils, etc.)
- 500 ml water
- 3 teaspoons vegetable stock. instant
- 2 onions)
- 2 cloves garlic)
- 2 tablespoon olive oil
- 1 chilli pepper (s), red
- 1 leek stick (s)
- 2 carrot (s)
- 2 large potatoes
- 200 ml vegetable stock
- 500 g tomato (s), peeled
- Cayenne pepper
- chili
- Paprika powder
- basil
- oregano
- marjoram
- sea-salt
- pepper
Print Recipe
Pin Recipe Instructions
- Soak the legume mixture in plenty of water overnight.
- Drain the next day and cook in 500 ml water for about 1 hour. At the end of the cooking time, add the 3 teaspoons of vegetable stock.
- Peel and dice the onions and garlic cloves. Fry in 1 tablespoon of olive oil. Finely dice the red chilli, add and fry briefly. Season everything with cayenne pepper, chilli and paprika powder. Take out of the pan and set aside.
- Clean or peel the leek and carrots and cut into slices. Peel the potatoes and cut into cubes. Sauté in 1 tablespoon of hot olive oil in the pan, then pour in 200 ml of vegetable stock and cook the vegetables in it.
- Chop the peeled tomatoes. Season with basil, oregano, marjoram, sea salt and pepper and add to the legumes. Mix everything together. Season to taste with the onion and garlic mixture and let it steep over low heat. Serve hot.
- Serve with crème fraiche or sour cream.
- Tip: With a few small chopped sausages you give the whole thing the final whistle. Simply add at the end and cook for a short time.
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