Borlotti bean stew

Ingredients for 4 servings:

• 200 g borlotti beans, dried
• n. B. water
• 400 g potatoes
• 80 g bacon
• 1 onion(s)
• Vegetable stock powder
• pepper
• Spice mix (vegetable spice)
• savory
• 1 can tomatoes, chopped, approx. 400 g
• ½ bunch parsley
• 1 small stick(s) of celery
• 1 shot of balsamic vinegar
• 100 g leaf spinach, frozen
• Paprika powder, sweet
• Cayenne pepper
• chili flakes
• tarragon
• 1 tsp sugar
• olive oil
• 100 g feta cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

with potatoes, tomatoes, spinach and bacon

Soak the beans overnight. Then drain the soaked beans and boil them in a pot of fresh water until tender. This usually takes about 1.5 to 2 hours. Make sure there is enough water to keep the beans covered. In the meantime, peel and dice the potatoes. Dice the bacon and onions. Finely chop the parsley and cut the celery into small pieces. Heat a little olive oil in a pan and fry the bacon. Then add the onions, parsley, and celery and sauté everything until translucent. Add the chopped tomatoes, a dash of balsamic vinegar, frozen leaf spinach, stock powder, pepper, paprika, cayenne pepper, chili flakes, savory, tarragon, vegetable seasoning, and sugar to the bacon and onion mixture. Mix everything well and simmer for another 15 minutes. Once the beans are tender, drain them and add them to the rest of the stew. Simmer the stew for another 15 minutes. Meanwhile, cut the feta cheese into small cubes. Serve the borlotti bean stew in deep bowls, adding a tablespoon of feta cheese to each. Serve with fresh baguette.