White beans with vegetables

Ingredients for 2 servings:

• 1 can beans, white, thick, drained weight approx. 250 g
• 100 g parsley root(s) or parsnips
• 100 g tomatoes, small
• 1 onion(s), white or red
• 2 spring onions with green
• 2 tbsp olive oil
• 1 tsp dried herbs of your choice
• some salt and pepper
• 1 clove(s) garlic, optional
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

as a side dish or vegan main course

Rinse the canned beans thoroughly with cold water and drain. Chop the onions and finely chop the white parts of the spring onions. Chop the green parts and set aside for later. Chop the garlic clove and gently sauté it with both onions in the oil. Meanwhile, peel the parsley root, slice it thinly, and add it to the onion mixture. Sauté everything for about 3 minutes, stirring frequently. Add a little water, add the dried herbs, salt, and pepper, and add the beans. Cover and simmer for about 5 minutes. Quarter the small tomatoes and stir them in. Simmer gently for another 5 minutes. Finally, add the green parts of the spring onions, heat briefly, and then serve. All sorts of variations are possible: sauté carrot slices at the beginning, add fresh basil, mint, or black olives at the end. We enjoyed it with roasted corn-fed chicken. If you want to eat it without meat, you should double the quantities.