White bean stew

Name: White bean stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g dried white beans; 1 Onion; 500 g Potatoes; 1⁄2 waistband / potty; 7-10 Tbsp Savory or thyme; 1 TABLESPOON Oil; 2 medium-sized carrots; 150 g Celeriac; 3 TSP Vegetable broth; 1 collar Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g dried white beans
1 Onion
500 g Potatoes
1⁄2 waistband / potty
7-10 Tbsp Savory or thyme
1 TABLESPOON Oil
2 medium-sized carrots
150 g Celeriac
3 TSP Vegetable broth
1 collar Spring onions
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Rinse beans cold and soak in approx. 1 l water overnight.
2
Peel and finely chop the onion. Peel, wash and chop half of the potatoes. Wash the savory. Heat oil in a large pot. Fry the onion in it. Add potato cubes, savory, beans together with soaking water and 3⁄4-1 l water.
3
Bring to the boil and simmer covered at low heat for about 1 hour.
4
Peel, wash and chop the carrots, celery and other potatoes. Add the stock to the beans and cook for another 10 minutes. Clean, wash and cut spring onions into rings. Add them to the stew about 5 minutes before the end of the cooking time.
5
Remove the savory. Season the stew with salt and pepper and serve.