Boston bean stew
easy
135 mins
135 mins
Ingredients
- 400 g dried thick white beans
- 1 (approx. 350 g) Vegetable Onion
- 500 g Carrots
- 1 piece(s) (600 g) Kasselerkotelett (boneless)
- 3 TABLESPOONS Oil
- 2-3 Bay leaves
- 2-3 TABLESPOONS liquid honey
- 30 g demerara sugar
- 1 TEASPOON Mustard powder
- 1 1/4 l Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 1/2 bunch Parsley
Directions
- 1
Wash the beans and soak overnight in 1 1/2 litres of warm water. Put the beans in a pot with the soaking water, bring to the boil, cover and simmer at low heat for about 1 1/4 hours. In the meantime peel and chop the onion. Peel, wash and dice the carrots. Wash the meat.
- 2
Drain the beans and let them drain. Heat oil in a casserole, fry onion until transparent. Add bay leaf, honey, sugar and mustard powder and fry briefly. Add the beans and carrots and fry. Add meat. Deglaze with broth and cook for another 50 minutes at medium heat. Remove meat from the stew and dice. Season stew with salt and pepper, add diced meat and heat. Wash parsley, dab dry and chop finely.
- 3
Add meat. Deglaze with broth and cook for another 50 minutes at medium heat. Remove meat from the stew and dice. Season stew with salt and pepper, add diced meat and heat. Wash parsley, dab dry and chop finely. Serve stew sprinkled with parsley
Nutrition Facts
780 kcal
75 g
23 g
62 g
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