White Giant Bean Stew with Peppers and Minced Meat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g minced meat
- some olive oil
- 2 large onions, diced
- 1 red pepper (s), diced
- 1 bell pepper (s), yellow, diced
- 1 bell pepper (s), orange, diced
- 3 large potatoes, diced into small pieces
- 1 liter meat broth
- 50 g tomato paste (3 times concentrated)
- 400 g beans (iant white beans from the jar), drained, washed
- parsley
- marjoram
- some pepper
Print Recipe
Pin Recipe Instructions
- Fry the minced meat vigorously in a little olive oil, then add the onion and pepper cubes and stew until they are slightly soft. Now add the potato cubes and sweat briefly, then deglaze with the meat stock and stir in the tomato paste.
- Simmer for about 15-20 minutes, until the potatoes are cooked. Then add the giant white beans, but only heat them up in the soup, do not let them boil anymore.
- Season to taste with parsley, marjoram and, if necessary, a little pepper. The stew tastes best when it is well drawn.
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