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.
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.