Mediterranean green bean stew

Ingredients for 4 servings:

• 500 g beans, green, raw fermented, drained weight
• 800 ml broth
• 150 g soup vegetables, frozen
• 150 g potatoes, peeled
• 150 g onion(s), peeled
• 2 bay leaves
• 400 g tomatoes, chopped from the can
• 4 cl balsamic vinegar, light
• 4 medium-sized garlic cloves
• 1 ½ tsp, heaped paprika powder
• ½ tsp oregano, shredded
• ½ tsp basil
• ½ tsp thyme, shredded
• ½ tsp marjoram, dried
• ½ tsp cumin powder
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes

with raw fermented green beans

Chop the beans, if desired, and bring to a boil with the broth. Simmer gently for about 90 minutes. Meanwhile, dice the potatoes and onions. Add the soup vegetables, potatoes, onions, balsamic vinegar, and bay leaves to the beans and simmer for another 30 minutes. You may need to add a little more liquid. Mix in the chopped tomatoes, press the garlic, and add it to the beans along with the remaining spices. Bring everything to a boil and season with salt and pepper. Due to the fermentation process, the beans need to cook for a very long time until they are tender.