Bean stew

Name: Bean stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Potatoes; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 Stalk leek (leek); 2 can(s) (850 ml each, drainer: 800 g) peeled tomatoes; 150 g Cabanossi; 1 can(s) (425 ml, 400 g, drainer: 250 g) thick white Italian beans; 1 can(s) (425 ml, drainer: 255 g) Kidney Beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 7-10 Tbsp fresh marjoram

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Potatoes
2 Onions
2 Garlic cloves
2 TABLESPOONS Olive oil
1 Stalk leek (leek)
2 can(s) (850 ml each, drainer: 800 g) peeled tomatoes
150 g Cabanossi
1 can(s) (425 ml, 400 g, drainer: 250 g) thick white Italian beans
1 can(s) (425 ml, drainer: 255 g) Kidney Beans
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
7-10 Tbsp fresh marjoram

Directions

1
Peel, wash and dice the potatoes. Peel and chop onions and garlic. Fry onions, garlic and potatoes in hot oil. Chop the tomatoes in the tin and add to the potatoes. Cook for 10-15 minutes. Clean, wash and cut the leek into rings.
2
Cut Cabanossi into slices. Drain the beans. Add leek, cabanossi and beans to the stew. Season with salt, pepper and marjoram and cook for another 10 minutes. Sprinkle with fresh marjoram if desired