Summer paprika-tomato stew with pistachio tapenade

Name: Summer paprika-tomato stew with pistachio tapenade
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (580 ml) white beans; 1 Onion; 1 Garlic clove; 1 red, green and yellow peppers; 250 g Cutting beans; 350 g Tomatoes; 5 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt, pepper,; 7-10 Tbsp sweet paprika, sugar; 1 TABLESPOON Vegetable broth (instant); 1 glass (156 ml) pitted green olives; 50 g Pistachio kernels; 1 TEASPOON Capers (glass); 6 Stem(s) Oregano

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (580 ml) white beans
1 Onion
1 Garlic clove
1 red, green and yellow peppers
250 g Cutting beans
350 g Tomatoes
5 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt, pepper,
7-10 Tbsp sweet paprika, sugar
1 TABLESPOON Vegetable broth (instant)
1 glass (156 ml) pitted green olives
50 g Pistachio kernels
1 TEASPOON Capers (glass)
6 Stem(s) Oregano

Directions

1
Rinse the white beans in a sieve with cold water and drain. Peel and finely dice the onion and garlic. Clean, wash and chop the peppers. Clean, wash and cut the cutting beans into approx. 1 cm wide strips.
2
Wash the tomatoes and cut into slices.
3
Heat 2 tablespoons of oil in a wide saucepan. Sauté onion, garlic and paprika in it. Add the tomatoes and steam briefly. Add tomato paste and sauté briefly. Season with salt, pepper, 2 tsp. paprika and 1 tsp. sugar.
4
Extinguish with 3⁄4 l water, stir in broth and bring to the boil. Add cut beans, bring to the boil again and cook covered for about 8 minutes.
5
In the meantime, drain the olives for the tapenade. Finely mash the olives, pistachios and capers with a hand blender. Stir in 3 tablespoons of oil and season to taste with pepper.
6
Wash oregano, shake dry and pluck leaves from the stalks. Stir the white beans and oregano into the stew and heat. Season to taste with salt and pepper. Garnish with some tapenade. Serve the rest.