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🍽️ Quick Bean Stew

305 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the soup vegetables if necessary and wash them thoroughly.
  2. 2. Cut the soup vegetables into small cubes.
  3. 3. Halve the onion and peel it.
  4. 4. Dice the onion finely.
  5. 5. Peel the garlic.
  6. 6. Finely chop the garlic.
  7. 7. Wash the celery.
  8. 8. Slice the celery into thin rounds.
  9. 9. Wash the kale thoroughly.
  10. 10. Tear the kale into bite-sized pieces.
  11. 11. Spin the kale dry.
  12. 12. Wash the fresh herbs.
  13. 13. Shake the herbs dry.
  14. 14. Tie the herbs together with the bay leaves using kitchen twine.
  15. 15. Drain the chickpeas and beans in a sieve.
  16. 16. Rinse the chickpeas and beans.
  17. 17. Allow the princess beans to thaw at room temperature.
  18. 18. Cut the bacon into cubes.
  19. 19. Heat the olive oil in a pot over medium heat.
  20. 20. Add the bacon.
  21. 21. Sauté the bacon for about 1 minute.
  22. 22. Add the onion and garlic.
  23. 23. Sauté the onion and garlic for about 2 minutes until translucent.
  24. 24. Add the herb bundle.
  25. 25. Sauté the herbs briefly.
  26. 26. Stir in the soup vegetables and legumes once the herbs release their aroma.
  27. 27. Fill the stew with water.
  28. 28. Season the stew generously with salt and pepper.
  29. 29. Let the stew simmer covered for about 15 minutes over medium heat.
  30. 30. Add the princess beans after about 10 minutes of cooking.
  31. 31. Remove the herb bundle from the stew.
  32. 32. Take the pot off the heat.
  33. 33. Add the kale and celery.
  34. 34. Blanch the kale and celery in the stew for about 1 minute (cook briefly in the hot liquid).
  35. 35. Serve the stew in deep plates.
  36. 36. Enjoy your meal!

Nutrition per serving