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Ingredients for Making Bean Stew
- Canned beans 5 cans (1,250 kilograms)
- Onion 6 pieces
- 3 carrots
- Parsnip root 3 pieces
- Carrot Juice 200 milliliters
- Tomato juice 200 milliliters
- Bay leaf 2 pieces
- Water a little
- Bulgarian pepper 1 piece
- Vegetable oil optional
- Salt to taste
- Ground pepper to taste
- Thyme to taste
- Main ingredients: Beans, Onions, Carrots, Peppers
- Portion 6-8
Kitchen knife, grater, spatula, strainer, cutting board, deep plate.
Step 1: prepare the ingredients.
Dry the beans, drain the excess liquid, and rinse with cold water, then leave it to dry in a strainer.
Peel, rinse and grate the carrots and parsnips.
Peppers and seeds are cut and diced.
In the same small cubes you need to chop peeled onions.
Step 2: stew the vegetables.
Heat vegetable oil in a frying pan, send onions into it and simmer everything, stirring occasionally until the onion becomes soft and transparent.
Add carrots and parsnips. Simmer all together, stirring with a spatula.
When the root vegetables become softer, add the bell pepper to them.
Step 3: add the beans to the stew.
Add the beans now, pour in the carrot and tomato juice, put a few twigs of thyme and pour in the water. Salt and pepper to taste.
Stir and simmer everything 45 minutes over medium heat so that the stew is boiled a little and becomes thicker. Remember to stir the contents of the pan from time to time.
Step 4: serve the bean stew.
Bean stew needs to be served hot, only from the stove. You do not need to add anything else, you will get a wonderful lean or vegetarian, if you want, dish. Serve it for lunch or dinner. Tasty, nutritious, healthy and satisfying. Nobody will refuse such a fragrant vegetable stew with white beans! Garnish with fresh herbs and enjoy.
Enjoy your meal!
- Use natural stew juice. And be careful with salt, as juices themselves can be salty. Do not overdo it.