John Myers
Party Bean Stew
The perfect party bean stew recipe with a picture and simple step-by-step instructions.
- 150 g White beans
- 150 g Quail beans
- 1 piece Onion, about 100 gr.
- 2 piece Chinese garlic
- Clarified butter
- 200 g Beans, extra fine
- 5 piece Potatoes, about 200 gr.
- 1 piece Carrot
- 1 Bit Celery, about 50 gr
- 250 ml Tomatoes happened
- 1 Can Chopped tomatoes
- 1200 ml Vegetable broth
- 1 piece Green peppers, depending on the size, only half a peppers
- 1 piece Red peppers, depending on the size, only half a peppers
- 1 piece Yellow peppers, depending on the size, only half a peppers
- 1 piece Chorizo sausage, approx. 300 gr
- Black pepper from the mill
- Salt
- Espelette pepper to taste
- Parsely
- Creme fraiche Cheese
- Put the dried beans in a saucepan, cover with water and cook until almost soft on a low heat. Drain and set aside.
- Rinse the fine beans briefly and pat dry. Lay them neatly on top of each other and shorten the two ends with a knife. Then cut into pieces about 2 cm long.
- Peel the potatoes and cut into bite-sized pieces. Peel the onion and the garlic. Halve the onion and cut across into not too thin slices, cut the garlic into small cubes. Cut the celery into large pieces (will be fished out later)
- Heat the butter lard in a saucepan and roast the onion and potatoes well. Now add the tomatoes, vegetable stock, garlic and beans and season with a little salt and pepper. Cook on a low flame until the potatoes are soft. Don’t forget to stir from time to time!
- Halve the peppers, core them and also cut out the white strands, and then cut into bite-sized pieces. Add 15 minutes before the soup is ready.
- Cut the chorizo into not too thin slices and add 15 minutes before the soup is ready.
- Season the spicy soup with Espelette pepper to your own taste.
- Put in a soup cup and garnish with a dollop of crème fraîche and some parsley ….. enjoy your meal …..
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