John Myers
Ingredients for 5 servings:
- 500 g tomatoes, pureed
- 1 can of tomatoes, chopped
- 1 can kidney beans
- 2 cans of white beans in tomato sauce
- 2 onions, red
- 1 bell pepper(s)
- 2 carrots
- 2 tbsp olive oil
- 200 ml chicken broth
- 200 g beans (green beans)
- e.g. salt and pepper
- n. B. garlic
- e.g. nutmeg
- e.g. paprika powder
Instructions
Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
Low-fat, low-carb and still filling
Place a small or half a large onion along with the sliced carrots in a pot with about 1-2 tablespoons of olive oil. Sauté briefly, then deglaze with the chicken stock and simmer. Meanwhile, slice the bell peppers. Add the bell peppers and cook for about 3-4 minutes. Add the chopped tomatoes and bring back to a boil. Chop the remaining onions and the broad beans and add them. Pour the passata over everything and cook for about 7 more minutes. Finally, add all the beans. Add a few halved cherry tomatoes to taste. Simmer everything over low heat for about 5 minutes and season with salt, pepper, garlic, nutmeg, and paprika. It’s best to let it simmer for a short while; that’s when it tastes best. If desired, the stew can be adjusted or supplemented with flavors, for example, with potatoes, zucchini, or something else.
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