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🍽️ Colorful Bean Stew with Orzo Pasta

580 kcal · 30 min · 4 servings

Ingredients

• 100 g dried lima beans
• 150 g dried kidney beans
• 1 onion
• 2 garlic cloves
• 20 g ginger
• 2 tbsp rapeseed oil
• 2 tbsp annatto seeds (Asian market)
• 1 bay leaf
• 200 g brown lentils
• 200 g orzo noodles
• salt
• pepper (from the mill)
• coriander (ground)
• cumin (ground)
• paprika powder (sweet)
• 4 tbsp sour cream
• 4 tbsp chopped parsley

Instructions

1. 1. Place the lima and kidney beans in a large bowl.
2. 2. Pour plenty of cold, unsalted water over the beans.
3. 3. Let the beans soak in the water overnight.
4. 4. Drain the soaking water the next day.
5. 5. Save the drained water in a container.
6. 6. Peel the onion, garlic, and ginger.
7. 7. Finely chop all three ingredients.
8. 8. Heat oil in a large pot.
9. 9. Sauté the chopped onions, garlic, and ginger in the hot oil until translucent.
10. 10. Add the soaked beans to the pot.
11. 11. Add the annatto seeds.
12. 12. Place the bay leaf in the pot.
13. 13. Pour about 1 liter of the saved soaking water into the pot.
14. 14. Let the stew simmer gently for about 45 minutes.
15. 15. Rinse the lentils briefly under running water.
16. 16. Add the rinsed lentils to the stew after about 25 minutes of cooking time.
17. 17. Add the orzo pasta in the last 5 minutes of cooking time.
18. 18. Season the stew with salt.
19. 19. Season the stew with pepper.
20. 20. Season the stew with coriander.
21. 21. Season the stew with cumin.
22. 22. Season the stew with paprika.
23. 23. Divide the finished stew onto plates.
24. 24. Add 1 tablespoon of sour cream to each serving.
25. 25. Sprinkle the dish with parsley.
26. 26. Serve the stew hot.

Nutrition per serving

• kcal: 580
• Protein: 28 g · Fett/Fat: 18 g · Carbs: 82 g