Summer paprika-bean stew with pumpkin seed tapenade
very easy
40 mins
40 mins
Ingredients
- 1 Onion
- 1–2 Garlic cloves
- 1 red, green and yellow peppers
- 250 g Cutting beans
- 1 glass (580 ml) white beans
- 350 g Tomatoes
- 5-6 Tbsp Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Sugar
- 1 TABLESPOON Tomato paste
- 750 ml Vegetable broth
- 1 glass (156 ml) pitted green olives
- 50 g Pumpkin seeds
- 1–2 Anchovy fillets
- 6-8 Stem(s) Oregano
Directions
- 1
Peel and chop the onion. Peel and finely chop the garlic. Clean, wash and chop the peppers. Clean, wash and cut the cut beans into diagonal strips (approx. 1 cm). Pour white beans into a sieve, rinse with cold water and drain.
- 2
Wash the tomatoes and cut into slices.
- 3
Heat 2 tablespoons of oil in a wide saucepan, add onion and garlic and fry until transparent. Add the diced peppers and fry while turning. Add the tomatoes and fry briefly. Season with salt, pepper, paprika and sugar.
- 4
Add the tomato paste and sauté briefly. Deglaze with stock, bring to the boil, add sliced beans, bring to the boil again and cook covered for about 8 minutes.
- 5
In the meantime, drain the olives in a sieve. Mix olives, pumpkin seeds and anchovy fillets in the universal chopper. Pour into a bowl, add 3-4 tablespoons of oil and season to taste with pepper.
- 6
Wash oregano, shake dry and pluck leaves from the stalks. Add white beans and 3/4 of the oregano to the stew. Heat again and season to taste with salt and pepper. Garnish with a dash of tapenade and the remaining oregano.
- 7
Add the remaining tapenade.
Nutrition Facts
380 kcal
30 g
22 g
14 g
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