Braised vegetables

Name: Braised vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g French beans; 1/4 l clear broth (instant); 500 g Vegetable Onion; 250 g Tomatoes; 1 jar(s) (425 ml; separation weight: 265 g) Italian beans; 2-3 Garlic cloves; 3 Bay leaves; 1/2 bunch Thyme; 2 TABLESPOONS Olive oil; 1/8 l Tomato juice; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Rose peppers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g French beans
1/4 l clear broth (instant)
500 g Vegetable Onion
250 g Tomatoes
1 jar(s) (425 ml; separation weight: 265 g) Italian beans
2-3 Garlic cloves
3 Bay leaves
1/2 bunch Thyme
2 TABLESPOONS Olive oil
1/8 l Tomato juice
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
7-10 Tbsp Rose peppers

Directions

1
Clean and wash the green beans and cut them into bite-sized pieces. Cook in the broth for 15 to 20 minutes. Peel the vegetable onion and cut into slices. Clean, wash and quarter the tomatoes. Rinse white beans, drain.
2
Peel the garlic and cut into thin slices. Wash the herbs. Coat a large ovenproof dish with olive oil. Drain the beans and collect the broth. Mix the prepared ingredients and pour in.
3
Mix tomato juice and stock. Season with salt, paprika and Tabasco. Pour over the vegetables. Cover and cook for 45 minutes in a preheated oven (electric cooker: 200 °C/ gas: level 3). Season to taste again afterwards.
4
Serve with fresh white bread and wine.

Categories & Tags

Main DishesvegetarianexoticFast FoodVegetables

Braised vegetables

Ingredients

Directions

Categories & Tags

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