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Broad bean stew

updated

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Ingredients for 4 servings:

  • 600 g beans, thick, frozen
  • 400 g potatoes
  • 1 onion(s)
  • 500 ml vegetable stock
  • 200 g Cabanossi
  • 1 tbsp savory, dried
  • 1 tbsp oil
  • 100 ml cream
  • salt and pepper
  • parsley for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick after-work cooking

Dice the onion. Peel the potatoes and cut them into 1 cm cubes. Slice the Cabanossi. Heat the oil in a pan and fry the onions and Cabanossi. Add the potatoes and fry briefly. Now pour in the vegetable stock and add the frozen beans. Season with salt, pepper, and savory, then simmer for 20 minutes, until the potatoes are tender. Finally, add the cream and heat briefly. To serve, sprinkle with parsley and serve with fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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