Feijão soup – manteiga

Ingredients for 4 servings:

• 200 g beans (small white lima beans)
• 4 potatoes
• 2 sweet potatoes
• 150 g pumpkin(s)
• 1 onion(s)
• 1 bunch of parsley
• 5 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

bean stew

Place the beans (presumably fresh; dried beans need to be soaked for 4-5 hours beforehand) in a pot, cover with plenty of cold water, and bring to a boil. Cover the pot, reduce the heat to low, and simmer for another half hour, then drain. Peel the squash and both potatoes. Chop the onion and parsley and lightly fry them in 4-5 tablespoons of oil in a saucepan. Then add the beans, season with salt and pepper, and simmer over low heat. After about 10 minutes, add the potato wedges and squash cubes and bring everything to a slow boil. Continue simmering until the potatoes and squash are tender. Add a little more of the bean water if necessary, but the stew shouldn’t be too runny.