Today's recipe, in addition to being a very good and comforting stew, is a perfect recipe for use whatever you have in your fridge, since you can vary the vegetables that must be added depending on what you have at home. This time I didn't add carrots because I didn't have them at home, but normally I would have added one too.
Ingredients for 2 people:
- 1.4 oz of white beans
- 1 medium potato
- 1/2 onion
- 1/4 red pepper
- 1/4 green pepper
- 1 tomato
- 1/2 leek
- 1/4 zucchini
- Water
- Salt
- Sweet paprika
Recipe:
- Soak the beans the night before for 12 hours.
- Drain the beans and put them in a large pot.
- Peel the potato and cut it by clicking it so that it releases the starch and the broth thickens.
- Peel the onion and add it without splitting.
- Wash the tomato, the leek and the zucchini and add them to the pot as well.
- Wash the pieces of the two peppers and cut them in half.
- Add one half of each pepper to the pot and cut the remaining two halves into squares and reserve in a bowl.
- Add water to the pot to cover the beans three fingers above.
- Cook the beans with the vegetables, adding cold water from time to time, for approximately 1 hour and a half until the beans are soft.
- After the first hour of cooking, remove all the vegetables from the pot (except the potatoes).
- Beat them in a glass suitable for a mixer and add it again to the pot, stirring very carefully until everything is mixed.
- Sprinkle with a little salt and sweet paprika and stir well.
- Add the cut peppers and let it finish cooking for the remaining half hour.
Bon appétit!
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