Vegetables

Bean Stew

Bean Stew

Ingredients for Making Bean Stew

  1. Canned beans 5 cans (1,250 kilograms)
  2. Onion 6 pieces
  3. 3 carrots
  4. Parsnip root 3 pieces
  5. Carrot Juice 200 milliliters
  6. Tomato juice 200 milliliters
  7. Bay leaf 2 pieces
  8. Water a little
  9. Bulgarian pepper 1 piece
  10. Vegetable oil optional
  11. Salt to taste
  12. Ground pepper to taste
  13. Thyme to taste
  • Main ingredients: Beans, Onions, Carrots, Peppers
  • Portion 6-8

Inventory:

Kitchen knife, grater, spatula, strainer, cutting board, deep plate.

Cooking:

Step 1: prepare the ingredients.


Dry the beans, drain the excess liquid, and rinse with cold water, then leave it to dry in a strainer.
Peel, rinse and grate the carrots and parsnips.
Peppers and seeds are cut and diced.
In the same small cubes you need to chop peeled onions.

Step 2: stew the vegetables.


Heat vegetable oil in a frying pan, send onions into it and simmer everything, stirring occasionally until the onion becomes soft and transparent.

Add carrots and parsnips. Simmer all together, stirring with a spatula.
When the root vegetables become softer, add the bell pepper to them.

Step 3: add the beans to the stew.


Add the beans now, pour in the carrot and tomato juice, put a few twigs of thyme and pour in the water. Salt and pepper to taste.

Stir and simmer everything 45 minutes over medium heat so that the stew is boiled a little and becomes thicker. Remember to stir the contents of the pan from time to time.

Step 4: serve the bean stew.


Bean stew needs to be served hot, only from the stove. You do not need to add anything else, you will get a wonderful lean or vegetarian, if you want, dish. Serve it for lunch or dinner. Tasty, nutritious, healthy and satisfying. Nobody will refuse such a fragrant vegetable stew with white beans! Garnish with fresh herbs and enjoy.
Enjoy your meal!

Recipe Tips:

- Use natural stew juice. And be careful with salt, as juices themselves can be salty. Do not overdo it.