John Myers
Vegetarian Green Bean Stew
The perfect vegetarian green bean stew recipe with a picture and simple step-by-step instructions.
- 800 g Green beans
- 400 g Canned tomatoes
- 10 piece Cherry tomatoes
- 250 g Onions
- 200 ml Vegetable broth
- 200 g Feta cheese
- 2 piece Garlic cloves
- 20 piece Fresh mint leaves
- 50 g Pine nuts
- 2 tbsp Tomato paste
- 4 tbsp Olive oil
- 1 tsp Sugar
- 2,5 tsp Sea-Salt
- To start with, roast the pine nuts in a saucepan (which we will continue to use later) without oil. They are supposed to take some color, but not turn black.
- In the meantime, peel the onion and garlic, halve the onions and cut into strips. Set the garlic aside.
- Take the pine nuts out of the pot, now add the olive oil to the pot and sweat the onion strips over medium heat for 7 minutes until they are translucent.
- The cleaned beans are now cut into bite-sized pieces and the feta into cubes. Take the tomatoes out of the can and catch the juice. Removes the stem and any skin residue from the tomatoes. Then cut them into rough cubes.
- Press the garlic into the pot and fry it together with the tomato paste for 3 minutes over a higher heat, extinguish with the broth and add sugar, sea salt, canned tomatoes with juice and the beans. Mix everything together well and let everything simmer over medium heat for 10 minutes with the lid closed.
- Take the lid off the pot, let everything simmer for another 10 minutes, reducing the liquid a little and you get a wonderful sauce.
- During this time, cut the mint leaves into as fine strips as possible. Halve the cherry tomatoes and then remove the stem.
- When the cheese starts to melt and the sauce is creamy, put the mint, the roasted pine nuts and the feta in the saucepan, take the saucepan off the hob immediately so that the feta does not melt any further. Now mix in the cherry tomatoes and you can serve.
Facebook Comments