Tomato and Bean Stew with Bacon À La Bitzolator
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 onion (s)
- 150 g bacon, not too lean, more if you like (becomes spicier)
- Butter, or clarified butter
- 1 can tomato (s), chopped (drained weight approx. 240g)
- 1 can beans, white, with soup greens (drained weight approx. 530g)
- vegetable broth
- salt and pepper
- 3 tablespoon parsley, fresh
- 20 ml cream, or kefir (but you can also do without it)
- 1 pinch (s) cayenne pepper, optional
- possibly chilli flakes
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut / chop into coarse strips. Melt the butter or clarified butter in a suitable saucepan and brown the bacon in it or fry it until crispy (depending on your taste, crispy = spicy!). Add onions and sauté until translucent. Add the chopped tomatoes and white beans with liquid, bring to the boil briefly and gradually deglaze with the stock until a good, stew-like consistency is obtained (should not be too thin, but also not too thick).
- Let the stew just simmer on low heat for about 10-15 minutes. Season with salt, pepper and, if you like, with cayenne pepper and / or chilli flakes. Refine with parsley and, if necessary, with cream or homemade kefir.
- Excellent fresh Black Forest farmhouse bread and baguette go well with it.
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