This deliciously fragrant Mexican-style bean stew is hearty in flavor and filling. The addition of two kinds of beans makes this stew varied and tasty in both summer and winter. Beans are part of a vegan diet. The whole is rounded off by tasty and hot spices.
Bean stew
The stew with beans and potatoes is a hearty and nutritious dish that is popular in many different countries. It is characterized by its diverse ingredients and delicious taste. With a rich combination of beans, spices and vegetables, this stew is both filling and healthy that will delight the whole family.
Bean stew
Ingredients
- 200-400 g green beans
- 1 can white beans
- 2 carrots
- 2 slices celery
- 1 parsley root small
- 1 parsnip root small
- 50 g canned corn
- 5 cocktail tomatoes or 2 regular tomatoes
- 1 onion large
- 1 garlic clove
- 1 tsp rosemary dried
- 1 pinch of thyme dried
- 1 tsp parsley dried
- salt and pepper to taste
- 1 pinch of chili powder or ceyenne pepper
- 1 tsp paprika powder noble sweet
- 1 tsp paprika powder rose hot
- 0,5 tsp savory
- 300 g floury potatoes
- 2 tsp spelt flour Type 630
- 300 ml water
Instructions
- Wash green beans, cut off the ends and then cut into small pieces.
- Bring to the boil briefly in a pot of water. Then strain.
- Peel and chop the remaining ingredients and put them in a pot with the green beans. The white beans and corn are added at the end, because they are already soft.
- Add tomatoes, spices and water.
- Let the whole simmer covered for about 30 minutes.
- Finally, strain and rinse the canned white beans and corn, then add.
- Season everything to taste and thicken the sauce with flour. To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
Tips
You can make the bean stew in larger portions right away. Kidney beans fit perfectly as another type of beans.
Interesting to know
Beans and lentils are part of the daily diet. They contain a lot of protein and thus the body gets everything it needs daily.
