White bean stew

Name: White bean stew
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: 2 can(s) (à 425 ml) large; 7-10 Tbsp white beans; 2 medium-sized onions; 1 Garlic clove; 2 red peppers; 2 TABLESPOONS Oil; 3 TSP Vegetable broth; 1/2 TEASPOON dried marjoram; 2-3 stem(s) Coriander; 7-10 Tbsp or parsley; 7-10 Tbsp Sweet peppers; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp some sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 3

2 can(s) (à 425 ml) large
7-10 Tbsp white beans
2 medium-sized onions
1 Garlic clove
2 red peppers
2 TABLESPOONS Oil
3 TSP Vegetable broth
1/2 TEASPOON dried marjoram
2-3 stem(s) Coriander
7-10 Tbsp or parsley
7-10 Tbsp Sweet peppers
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp some sugar

Directions

1
Rinse beans and drain well. Peel onions and garlic. Clean and wash the peppers. Dice onions, garlic and bell peppers very finely.
2
Heat the oil in a large pot. Brown the onions, garlic and paprika. Add the beans. Deglaze with about 3/4 l water and bring to the boil. Stir in broth and marjoram. Simmer covered for about 15 minutes.
3
Wash the coriander, remove the leaves and put some aside for garnishing. Finely chop the rest.
4
Season the bean pot with sweet paprika, vinegar, salt and sugar. Stir in coriander. Arrange and garnish with coriander.