Bean stew

Name: Bean stew
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) broad white beans; 2 small red peppers; 125 g Fennel salami; 2 Spring onions; 1 TABLESPOON Oil; 1 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) broad white beans
2 small red peppers
125 g Fennel salami
2 Spring onions
1 TABLESPOON Oil
1 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder

Directions

1
Pour the beans into a sieve and rinse under cold water. Halve the peppers, clean, wash and cut into pieces. Cut salami into cubes. Clean and wash spring onions. Cut the light and green parts separately into rings.
2
Heat the oil in a pot. Brown light spring onions in it, then add paprika. Deglaze with broth and simmer gently for about 15 minutes. Add salami and beans about 5 minutes before the end of cooking time.
3
Season with salt, pepper and possibly some chilli powder. Arrange in bowls and sprinkle with the remaining spring onions. Bread tastes good with it.