Bean pot with spinach

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 2 cloves garlic
• 3 sprigs rosemary
• some oil for frying
• 2 tsp vegetable broth
• 500 g giant beans, white
• 2 tsp sweet paprika powder
• salt and pepper
• 400 ml tomato(s) (can)
• 50 g spinach, frozen, fresh a little more

Instructions

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

rich in protein and vital substances

First, peel the onions and garlic. Dice the onions and chop the garlic. Then, pluck the rosemary needles from the stems and chop them as well. Heat a little oil in a pan. Add the onions, garlic, and rosemary and sauté gently, stirring occasionally. Add the broth (I use homemade vegetable broth: https://www.chefkoch.de/rezepte/3854621586966644/Fermentierte-Gemuesebruehe.html). Next, add the beans and spices and deglaze with water. Now add the tomatoes and spinach. Let everything simmer for about 10 minutes, stirring continuously. The bean stew is ready and ready to serve. Tips: Pour the stew into casserole dishes, sprinkle with Parmesan cheese, and add a knob of butter. Place in the oven for 5 minutes and gratinate. As a side dish, I served polenta (leftovers from the previous day) fried in clouds in the pan. There is a video for this recipe on my YouTube channel: https://youtu.be/4T-c0BImFLY