Preparation Time:
50 min
Difficulty:
Intermediate
Ingredients:
- 200g of field beans (soaked overnight)
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 400ml of vegetable broth
- 1 can of diced tomatoes (400g)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Kitchen Tools Needed:
- Saucepan
- Wooden spoon
- Chopping board
- Knife
Instructions:
- Heat the olive oil in a saucepan over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrot and bell pepper, cooking until they start to soften.
- Stir in the soaked field beans, cumin, and smoked paprika, mixing well for about 2 minutes.
- Pour in the vegetable broth and diced tomatoes, then bring the mixture to a boil.
- Reduce the heat to low and let the stew simmer for about 30 minutes, or until the beans are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Macros:
- Total Calories: 370kcal
- Carbs: 60g
- Proteins: 20g
- Fats: 10g
