Go Back
Bohneneintopf

Bean stew

A nutritious and warming stew that tastes good in any season. Whether in summer or in winter. Because of the beans, it contributes to a complete vegan diet. Potatoes and other vegetables round out this bean stew.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 1 person
Course: main course, soup
Ingredients Method

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

Method
 

  1. Wash green beans, cut off the ends and then cut into small pieces.
  2. Bring to the boil briefly in a pot of water. Then strain.
  3. 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.
  4. Add tomatoes, spices and water.
  5. Let the whole simmer covered for about 30 minutes.
  6. Finally, strain and rinse the canned white beans and corn, then add.
  7. 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.