Mince stew with walnut pesto

Name: Mince stew with walnut pesto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Brussels sprouts; 2 Garlic cloves; 1 Onion; 1 can(s) (425 ml) white Italian beans; 1/2 bunch Thyme; 1 TABLESPOON + 100 ml olive oil; 500 mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) peeled tomatoes; 500 ml Vegetable broth (instant); 1/2 bunch flat leaf parsley; 50 g Walnut kernels; 7-10 Tbsp Thyme

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Brussels sprouts
2 Garlic cloves
1 Onion
1 can(s) (425 ml) white Italian beans
1/2 bunch Thyme
1 TABLESPOON + 100 ml olive oil
500 mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Tomato paste
1 can(s) (850 ml) peeled tomatoes
500 ml Vegetable broth (instant)
1/2 bunch flat leaf parsley
50 g Walnut kernels
7-10 Tbsp Thyme

Directions

1
Clean, wash and drain the Brussels sprouts. Peel garlic and press it through a garlic press. Peel and finely chop the onion. Pour the bean seeds onto a sieve, rinse and drain.
2
Wash the thyme, pluck the leaves from the stalks. Heat 1 tablespoon of olive oil. Sauté the onion briefly in it. Add the minced meat and fry for approx. 5 minutes at high heat until crumbly. Season with salt, pepper and half the garlic.
3
Stir in the tomato paste, sweat for about 1 minute. Add the tomatoes. Chop the tomatoes a little bit with a wooden spoon. Add the Brussels sprouts. Deglaze with 1/2 litre water. Stir in broth, add thyme, bring to the boil and simmer for about 30 minutes.
4
Add the beans after approx. 20 minutes and cook. Wash the parsley, pluck off the leaves and puree with the remaining garlic. Add 100 ml olive oil bit by bit. Finely chop the walnuts and stir in.
5
Season to taste with salt and pepper. Season minced stew again. Garnish with thyme. Add walnut pesto.