Lightning-fast bean-pepper stew

Name: Lightning-fast bean-pepper stew
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) giant white beans; 2 red peppers; 50 g Fennel salami (piece); 1 collar Spring onions; 1 TABLESPOON Oil; 1 TABLESPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper, chili powder

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) giant white beans
2 red peppers
50 g Fennel salami (piece)
1 collar Spring onions
1 TABLESPOON Oil
1 TABLESPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper, chili powder

Directions

1
Rinse and drain the beans. Clean, wash and cut the peppers into pieces. Dice salami finely. Clean, wash and cut spring onions into rings.
2
Heat the oil in a pot. Sauté the salami in it. Steam spring onions and bell peppers briefly. Add 1 l water, stir in broth and beans, bring to the boil. Cover and simmer for 5-7 minutes. Season to taste with salt, pepper and chilli powder.
3
It goes well with farmhouse bread.