Kidney bean stew with potatoes and carrots

Ingredients for 2 servings:

• 3 large potatoes
• 4 m.-sized carrot(s)
• vegetable oil
• e.g. cumin
• e.g. salt and pepper
• 4 tomatoes
• 1 large garlic clove(s)
• 1 can kidney beans
• 1 bunch of parsley
• 1 onion(s), optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, vegetarian, Lebanese-inspired, affordable

Peel and dice the potatoes. Peel and slice the carrots. First, fry the potatoes in a large pot with plenty of oil, then add the carrots. Season with cumin (about 4 teaspoons), salt, and pepper to taste. Be careful not to burn on the bottom. Fry for a few minutes. Tip: If using an onion, you can chop it and fry it until translucent right at the beginning of the pot before adding the potatoes. Dice the tomatoes and mash or press the garlic. Add both to the pot with the potatoes and carrots and sauté. Reduce the heat and sauté with the lid closed for a few minutes until the tomatoes begin to release their juices. Add the kidney beans with their juices. Then fill the empty can with water and add this as well. Boil everything together. If it is very runny, leave the lid slightly open and let the liquid reduce a little. Otherwise, close the lid. Taste after 10 minutes and adjust the seasoning if necessary. Cook for another 10 minutes. Meanwhile, wash the parsley, remove the stems, and finely chop the leaves. Finally, check if the potatoes are cooked, then add the parsley. The parsley shouldn’t be cooked. Serve immediately. If you don’t want to make this vegetarian, you can also add sliced ​​Jagdwurst or Wiener sausages at the end.