🍲 Bean and Potato Stew

Name: Bean and Potato Stew
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g white beans; 150 g kidney beans; 1 small onion; 2 garlic cloves; 4 tbsp olive oil; 2 tsp brown mustard seeds; 4 tbsp tomato paste; 800 ml vegetable broth; salt; 300 g waxy potatoes; 50 g breakfast bacon; 1 tbsp crème fraîche; chili seasoning (to taste); pepper

334 kcal · 30 min · 4 servings

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Ingredients

150 g white beans
150 g kidney beans
1 small onion
2 garlic cloves
4 tbsp olive oil
2 tsp brown mustard seeds
4 tbsp tomato paste
800 ml vegetable broth
salt
300 g waxy potatoes
50 g breakfast bacon
1 tbsp crème fraîche
chili seasoning (to taste)
pepper

Instructions

1. Place the beans in a large bowl and cover them with plenty of water. Let them soak overnight. Drain the water the next day.
2. Peel the onion and garlic and chop them finely. Heat olive oil in a large pot. Sauté the onions, garlic, and mustard seeds until they are soft and translucent (glassy). Stir in the tomato paste and roast it briefly.
3. Add the drained beans to the pot. Deglaze everything with vegetable broth. Season with a little salt. Cover the lid and let the stew simmer for 1 hour and 15 minutes. Meanwhile, peel the potatoes and cut them into small cubes.
4. Add the potatoes after the cooking time and cook for another 15 minutes. Stir in the crème fraîche. Season with salt and chili spice.
5. Cut the bacon into strips. Fry them in a pan with a little olive oil until crispy. Remove them and let them drain on kitchen paper.
6. Divide the stew among four bowls. Sprinkle with the fried bacon and serve.

Nutrition per serving

kcal: 334
Protein: 11 g · Fett/Fat: 20 g · Carbs: 27 g