Vegetarian Bean Stew
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 1 can white beans, approx. 800 g content
- 1 can kidney beans, approx. 400 g content
- 1 can tomato (s), approx. 400 g content
- 1 red pepper (s)
- 1 green pepper (s)
- 2 medium potato (s)
- 3 clove (s) garlic, pressed
- 0.5 liter ½ vegetable stock
- 1 dash vinegar
- 5 tablespoon sour cream
- 2 teaspoons tomato paste
- 4 tablespoon paprika powder
- salt and pepper
- Chilli powder
- Bay leaf
- Vegetable oil
- some sour cream
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Dice the onion and sweat in vegetable oil until translucent. Peel and dice the potatoes and cut the peppers into pieces and roast them briefly.
- Add tomato paste and paprika powder, deglaze with a dash of vinegar and pour in the vegetable stock. Add tomatoes, bay leaf, pressed garlic and chili powder and cook until the potatoes are firm to the bite. Add the beans and let them steep. If the stew is too runny, it can be thickened with a roux.
- Refine with sour cream and fresh parsley.
- Black bread tastes good with it.
- Tip:
- Canned beans can of course also be replaced with dried beans. However, these must be soaked in water overnight.
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