Vegetable Stew with Beans

Main Dishes | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetable Stew with Beans

Ingredients

Beans - 1 cup
Salad Potatoes - 17.6 oz
Turnips - 3 pieces
Turnips - 2 pieces
Spanish onions - 2 heads
Tomatoes - 2 pieces
Wheat Flour - 1 tablespoon
Chopped Sage Leaves - 2 tablespoons
Vegetable Oil - 2 tablespoons

Step by Step guide

Step 1

Peel and wash the vegetables. Cut them into large cubes or wedges; small onions can be left whole. If you are using carrots, turnips, or rutabagas, they should be stewed in a small amount of water over low heat. Cabbage and beans should be pre-boiled in water. It is best to fry the potatoes and onions in a pan with vegetable oil first.

Step 2

Toast the flour in a small amount of oil in a pan, add the 'broth' from the stewed or boiled vegetables, add finely chopped tomatoes or tomato puree, and bring the mixture to a boil.

Step 3

Cook the beans until they are half done.

Step 4

Combine all the vegetables in one pot and pour the resulting sauce made from flour and tomatoes over them. Season with salt, pepper, and add cloves and cinnamon, cover the pot with a lid, and simmer for 15–20 minutes. Before serving, sprinkle the vegetables with chopped parsley.