Spanish bean stew

Name: Spanish bean stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g colourful peppers; 1/2 (approx. 300 g) Perennial celery; 350 g ripe tomatoes; 1 (approx. 400 g) Vegetable Onion; 2 Garlic cloves; 1 sprig of rosemary; 1 (250 g) Ring Chorizo Sausage; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 TEASPOON dried oregano; 3/4 l Vegetable broth (instant); 2 can(s) (425 ml each) white beans

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g colourful peppers
1/2 (approx. 300 g) Perennial celery
350 g ripe tomatoes
1 (approx. 400 g) Vegetable Onion
2 Garlic cloves
1 sprig of rosemary
1 (250 g) Ring Chorizo Sausage
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 TEASPOON dried oregano
3/4 l Vegetable broth (instant)
2 can(s) (425 ml each) white beans

Directions

1
Clean, wash and cut the peppers and celery into large pieces. Wash tomatoes, dab dry and dice coarsely. Peel vegetable onion and garlic. Cut onion into large cubes, chop garlic. Wash rosemary and dab dry. Cut sausage into thick slices.
2
Heat oil in a pot, fry sausage lightly and fry onion and garlic briefly. Stir in paprika, celery and tomatoes and season with salt, pepper, rose pepper and oregano. Add rosemary, pour in broth and bring to the boil. Cover and stew for 25-30 minutes. Put the beans on a sieve, drain and add them to the pot after about 20 minutes. Season the finished bean pot with salt and pepper again and arrange in a bowl or terrine