Light Bean Stew with Potatoes

Rating: 2.33 / 5.00 (3 Votes)

Total time: 45 min



Soak the dried beans in cold water for one night. Blanch (scald) the broad beans with boiling hot water and rinse when cool, this way the firm skin can be easily peeled off. In a saucepan, sauté the onions together with the garlic and bacon in olive oil. Extinguish with the white wine. Add the soaked beans and pour the clear soup. Add the bay leaf spice and savory for flavor and simmer. Cut the fresh beans and potatoes into small pieces and cook them in the bean stew.

At the end, blanch (scald) the tomatoes, remove the skin and cut into cubes. Finish the bean stew with the pepper, tomatoes, salt and a little olive oil.


Our tip: Use a deliciously spicy bacon for a delicious touch!

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