White bean stew

White bean stew is a warming dish with few ingredients and a lot The taste enthusiastic. The delicate white beanscombined with Carrot,, celery,, Tomato and Onionresult in a filling meal that is ideal for cold days or as a strong main course. A shot Wine vinegar Bring a fine acidity into play while freshly chopped Parsley gives the stew a beautiful, green freshness. This hearty stew proves how a tasty and nutritious meal comes onto the table with simple means.

White bean stew

We need these ingredients for the White bean stew

300 g white beans
2 onions
1/2 celery tuber

3 carrots
4 tomatoes
4 tablespoons of oil

Salt
pepper
Wine vinegar

Parsley

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And so it becomes White bean stew made

Preparation of the beans:
- Rinse the soaked white beans under cold water and remove any foreign bodies.

Cooking the stew:
- Set up the rinsed beans with 1 1/2 liter water in a large saucepan and let it simmer for about 2 hours until they are soft.
- Meanwhile, cut the onions, celery, carrots and tomatoes into cubes.
- Put the cut vegetables to the beans in the pot, add the oil and season with salt and pepper.
- Let the stew simmer for another 1 hour until the vegetables are soft and the flavors have connected well.
Serve and refine:
- When serving the stew, refine it to taste with a dash of wine vinegar and freshly chopped parsley.

Calories: Approx. 250 kcal per serving
durability: The stew can be kept in the refrigerator for up to 3 days and tastes of warming up.

Tips on the recipe

If you don’t have time to soak the beans overnight, you can soak them in hot water for a few hours before you cook them.
Vary the vegetables to your taste and also like to use other varieties such as potatoes or leek.
Serve the stew with fresh bread or rolls for a full meal.