Bean Stew Ii

Rating: 2.25 / 5.00 (8 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Soak dried beans in lightly salted water for one night (7 to 8 hours).

Drain the water, add the vegetable soup to the soaked beans and make 1 to 2 hours. If you are using canned kidney beans, omit these sections.

Cut cleaned leek into strips, brown lightly in the fat, then steam for a few minutes until soft.

Remove peel from apples, cut into pieces, add to leek form and cook for another 2 to 3 minutes. Add a little bean broth if necessary. When the whole is cooked but still al dente, add the cooked beans or canned beans – with or without liquid, according to taste – and season with honey, salt, cinnamon, Tabasco sauce and perhaps a little vinegar (prevents flatulence). With the stew you should offer a green leaf salad (Chinese cabbage or escarole) and a fresh baguette or a baked Turkish bread (pide).

The traditional white bean stew can be varied in many ways without meat and with international touches. For example, add enough lightly browned onions, canned parma tomatoes, a smattering of chili pepper, garlic, vinegar, honey and a pinch of cumin.

Beans: Beans are a valuable source of vegetable protein. 100 grams cooked ready to eat contain an average of 7, 5% egg white. Also included are: Carbohydrates in complex give (about 16%) and above all sufficient fiber. With a 200g

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