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🍽️ Creamy Vegetable Stew with Beans

340 kcal · 30 min · 4 servings

Creamy Vegetable Stew with Beans Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the beans in a bowl with cold water overnight.
  2. 2. Pour off the soaking water the next day and let the beans drain.
  3. 3. Peel the garlic clove and the onions.
  4. 4. Finely chop the garlic and roughly chop the onions.
  5. 5. Sauté the onions and garlic in butter.
  6. 6. Add the beans to the pan and cover them with vegetable broth.
  7. 7. Bring the mixture to a boil.
  8. 8. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  9. 9. Place the dish in the oven and close the door.
  10. 10. Let the beans cook in the oven for about 25 minutes.
  11. 11. Meanwhile, peel the carrots and the potatoes.
  12. 12. Cut the carrots into 1.5 centimeter thick slices.
  13. 13. Cut the potatoes into 3 centimeter large cubes.
  14. 14. Wash the bell pepper and remove the inside.
  15. 15. Cut the bell pepper into about 2 centimeter large pieces.
  16. 16. Wash the zucchini and cut it lengthwise into quarters.
  17. 17. Cut the zucchini quarters into 2 to 3 centimeter thick pieces.
  18. 18. Peel the kohlrabi.
  19. 19. Cut the kohlrabi into cubes, similar to the potatoes.
  20. 20. Take the dish out of the oven briefly.
  21. 21. Add all prepared vegetables to the beans.
  22. 22. Mix everything well together.
  23. 23. Place the dish back in the oven and close the door.
  24. 24. Let the vegetables simmer for another 15 minutes.
  25. 25. Add a little water if it becomes too dry.
  26. 26. Take the dish out of the oven and remove the lid.
  27. 27. Add cream to the vegetables.
  28. 28. Season with salt, pepper, and lime juice.
  29. 29. Place the dish back in the oven, this time without the lid.
  30. 30. Let the dish cook open for another 10 to 15 minutes.

Nutrition per serving