John Myers
Quail Bean Stew
The perfect quail bean stew recipe with a picture and simple step-by-step instructions.
- 500 g Quail beans
- 2 liter Water
- 1 Onion red
- 1 Clove of garlic
- 4 piece Dried tomatoes in oil
- 1 bunch Soup vegetables
- 2 tbsp Rapeseed oil
- 150 g Colorful tomatoes
- 2 liter Vegetable broth, instant
- The day before I put the quail beans in plenty of water in a bowl and soaked them overnight, drained and covered with plenty of water and boiled in a saucepan for about 1 hour.
- Cut the onion into half rings and sauté in rapeseed oil until translucent. Cut the sun-dried tomatoes into pieces and sauté briefly. Peel off the garlic clove and roughly chop and sauté too.
- Soup vegetables: Peel the carrots and cut into small slices, wash the leek and cut into rings. Peel the celery and cut into small pieces. Put everything in the saucepan and let simmer. Bring to the boil with the vegetable stock. Add the quail beans and simmer for about 20 minutes. Add the fresh tomatoes and bring to the boil.
- Finally, roughly chop fresh parsley and stir in. Arrange the quail bean stew on plates and serve.
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