Colorful broad bean stew

Ingredients for 4 servings:

• 1 gr. can/n beans, white, approx. 800 g, 480 g drained weight
• 1 can black beans, approx. 265 g
• 1 can kidney beans, approx. 255 g
• 1 can tomatoes, chopped, approx. 400 g
• 200 g potatoes
• 1 bell pepper(s), red
• 1 large onion(s)
• 2 garlic cloves
• 1 tbsp tomato paste
• 1 tbsp vegetable oil, e.g. rapeseed oil
• 1 orange(s), including juice and peel
• 500 ml vegetable stock
• salt and pepper
• n. B. Paprika powder, sweet
• some cumin powder
• some cinnamon powder
• some cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

vegan, low-fat

Wash the bell peppers and dice them. Peel the potatoes and also cut them into roughly equal-sized cubes. Peel and dice the onion. Peel and finely chop the garlic cloves. Heat a little vegetable oil in a large pot and sauté the onions. Then add the bell peppers and potatoes and sauté for about 5 minutes. Add the tomato paste and garlic and sauté for 1-2 minutes. Add the beans and canned tomatoes and pour in the vegetable stock. Cover and simmer the stew over low heat for about 40 minutes. At the end, add the zest and juice of one orange (half a glass of orange juice works too) and season with plenty of paprika, a little salt, pepper, a pinch of cinnamon, and cumin. A quick, healthy, low-fat, low-calorie, and vegan stew with a hint of the Middle East. Tastes even better the next day. For meat lovers: Adding a little fried and cooked bacon, ham, or streaky pork makes it heartier, but also higher in fat. Approximately 290 kcal per serving.