John Myers
Contents
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Ingredients
- 1 can White giant beans (drained weight 480g)
- 1 Onion, peeled, diced
- 2 Garlic cloves, peeled, diced
- 400 g Zucchini
- 2 Carrots
- 2 Spring onions fresh
- 2 tbsp Extra virgin olive oil
- 1 tbsp Butter
- 350 g Ground beef
- 0,5 tbsp Tomato paste
- 800 ml Vegetable broth
- 1 pinch Sugar
- 1 tbsp Light balsamic vinegar
- Salt and freshly ground black pepper
Instructions
- Pour beans into a colander, rinse under cold water and drain. Wash and clean the zucchini, cut in half lengthways and cut into thick slices. Peel, wash and slice the carrots. Wash and clean the spring onions and cut diagonally into the rings.
- Heat the oil and butter in a saucepan. Fry the minced meat and carrots in it for 3 minutes, then add the onions, garlic and zucchini. Stir in the tomato paste and sauté briefly.
- Pour in the vegetable stock and bring to the boil over medium heat. Add the beans and cook for about 15 minutes. Bring to a vigorous simmer with salt, pepper, sugar and vinegar. Arrange the stew in deep plates, sprinkle with spring onions and serve.
Nutrition
Serving: 100gCalories: 72kcalCarbohydrates: 1.2gProtein: 4.8gFat: 5.4g
