Bean and tomato stew
easy
45 mins
45 mins
Ingredients
- 1 vegetable onion ( approx. 325 g)
- 3 Garlic cloves
- 250 g Leeks (leek)
- 225 g Carrots
- 1 red chilli pepper
- 2 green peppers
- 3-4 Stem(s) Thyme
- 75 g streaky smoked bacon
- 2-3 TABLESPOONS Olive oil
- 1-2 TABLESPOONS Tomato paste
- 1 can(s) (850 ml) peeled tomatoes
- 250 ml Tomato juice
- 1/4 l Vegetable broth (instant)
- 1 can(s) Italian white thick beans (425 m)
- 300 g Kabanossi
- 1-2 TABLESPOONS Tomato ketchup
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 7-10 Tbsp Sweet peppers
- 1 pinch Sugar
- 7-10 Tbsp red chillies
Directions
- 1
Peel and roughly dice the onion. Peel garlic and chop finely. Clean, wash and cut leek into rings. Clean, wash and cut carrots into large pieces. Clean, seed and wash the chilli and cut into fine rings.
- 2
Clean, wash and cut the peppers into pieces. Wash the thyme, dab dry, pluck the leaves from the stalks. Dice the bacon and leave it out in a pot. Add olive oil and heat. Sauté onions until translucent.
- 3
Fry garlic, leek, carrots, peppers, chilli and 3/4 of the thyme briefly. Stir in tomato paste and braise. Deglaze with tomatoes, tomato juice and stock. Bring to the boil and simmer at medium heat for about 12 minutes.
- 4
In the meantime, pour the beans onto a sieve, rinse with cold water and drain well. Cut Kabanossi into slices. Add the beans and kabanossi 4 minutes before the end of the cooking time. Season with ketchup, salt, pepper, paprika and sugar.
- 5
Sprinkle with the remaining thyme and serve garnished with chilli pepper to taste.
Nutrition Facts
630 kcal
30 g
41 g
30 g
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