Bean stew

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2 can(s) (à 425 ml) broad white beans
  • 2 small red peppers
  • 125 g Fennel salami
  • 2 Spring onions
  • 1 TABLESPOON Oil
  • 1 l Vegetable broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Chilli powder

Directions

  1. 1

    Pour the beans into a sieve and rinse under cold water. Halve the peppers, clean, wash and cut into pieces. Cut salami into cubes. Clean and wash spring onions. Cut the light and green parts separately into rings.

  2. 2

    Heat the oil in a pot. Brown light spring onions in it, then add paprika. Deglaze with broth and simmer gently for about 15 minutes. Add salami and beans about 5 minutes before the end of cooking time.

  3. 3

    Season with salt, pepper and possibly some chilli powder. Arrange in bowls and sprinkle with the remaining spring onions. Bread tastes good with it.

Nutrition Facts

KCAL
260 kcal
CARBS
7 g
FATS
15 g
PROTEINS
13 g