Vegetarian Courgette Stew

Soak the beans in cold water overnight. Next day drain and discard the soaking water. Peel and finely chop the garlic. Peel and roughly chop the onions. Heat the butter and sweat the onions and garlic until soft. Add the beans and vegetable stock, bring to the boil, cover and cook in a preheated oven (200 °C with top and bottom heat) for about 25 minutes. Meanwhile peel the carrots and potatoes. Cut the carrots into slices 1.5 cm thick and cut the potatoes into 3 cm cubes. Wash and trim the yellow pepper and cut into approximately 2 cm pieces. Wash the courgettes, quarter lengthwise and cut each quarter into pieces 2-3 cm thick. Peel the kohlrabi and dice like the potatoes. Add all the vegetables to the beans, mix, replace the lid and cook in the oven for a further 15 minutes (add a little water if necessary). Then remove the lid, add the cream, season with salt and pepper and add lime juice to taste. Cook without a lid for a further 10-15 minutes, or until done.