Colorful bean pot with bread crumbs

Name: Colorful bean pot with bread crumbs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 150 g white dried beans; 300 g Potatoes; 1 Onion; 500 g Savoy cabbage; 1 can(s) (425 ml) Kidney Beans; 2 TABLESPOONS Oil; 2 Tomatoes; 1 TABLESPOON Instant vegetable stock; 1 TEASPOON creeping thyme; 120 g brown bread; 3-4 Stem(s) Parsley; 30 g Garlic butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

150 g white dried beans
300 g Potatoes
1 Onion
500 g Savoy cabbage
1 can(s) (425 ml) Kidney Beans
2 TABLESPOONS Oil
2 Tomatoes
1 TABLESPOON Instant vegetable stock
1 TEASPOON creeping thyme
120 g brown bread
3-4 Stem(s) Parsley
30 g Garlic butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Rinse beans and soak in 1/2 litre of water overnight. Put the beans and soaking water in a pot, add just under 3/4 litres of water and bring to the boil. Cover and cook for about 1 1/4 hours. Peel, wash and cut the potatoes into pieces. Peel and finely chop the onion.
2
Clean, wash and cut cabbage into strips. Pour the kidney beans onto a sieve and rinse briefly. Heat oil in a pan. Brown onion and potatoes in it. Add cabbage and beans, fry briefly. Wash and clean the tomatoes and cut them into pieces. Add everything to the white beans. Add broth and thyme, bring to the boil and cook for another 15 minutes. Cut bread into small cubes. Wash parsley, shake dry and chop.
3
Add everything to the white beans. Add broth and thyme, bring to the boil and cook for another 15 minutes. Cut bread into small cubes. Wash parsley, shake dry and chop. Heat garlic butter in a pan. Fry the bread cubes and parsley until the bread is golden brown. Season bean pot with salt and pepper and arrange on plates with bread cubes and parsley
4
12 hours waiting time