White Bean Stew
Healthy, because
Even smarter
White beans are among the pulses and rightly enrich veggie cuisine: they are convincing with plenty of protein and contain a good 6 milligrams of iron, which is extremely high.
Soaking white beans and then cooking them takes time. But if you don't want to spend it, you can always use white beans from a can or jar. To take away the typical can taste of the white beans, they should be rinsed thoroughly with water before preparation.
Ingredients
- Ingredients
- 350 grams dried, thick white Beans
- 1 bay leaf
- ½ tsp peppercorns
- 2 Tbsps olive oil
- 1 onion
- 2 garlic cloves
- 1 fresh red chili pepper
- 1 sprig rosemary
- 1 sprig thyme
- 3 Sage
- 50 grams dried Tomatoes
- 500 grams peeled Tomatoes (canned)
- 1 dried chili pepper
- 1 pinch sugar
- 1 tsp dark balsamic vinegar
Preparation steps
Soak the beans overnight covered with water. The next day, drain and cover in a pot of water. Add the bay leaf, peppercorns and a few drops of oil and bring to a boil. Partially cover and simmer approximately 1 hour. Pour in a little water as needed.
Peel the onion and garlic and finely dice. Trim the fresh chile, remove seeds and finely chop. Cook onion, garlic and chile in a pan in the remaining hot oil. Rinse the sage, rosemary and thyme, shake dry and chop the leaves or needles. Crumble the dried tomato. Add the canned tomatoes, herbs and dried tomatoes and let simmer about 15 minutes until creamy. Add the cooked, well drained beans and puree with a hand blender. Crumble the dried chile and season the stew to taste it. Season with salt, sugar and vinegar.
