Colorful bean pot with breadcrumbs

For 4 people
  • 150 g white dried beans
  • 300 g Potatoes
  • 1 onion
  • 500 g Savoy cabbage
  • 1 jar (s) (425 ml) kidney beans
  • 2 EL Oil
  • 2 Tomatoes
  • 1 EL Instant vegetable broth
  • 1 TL sep. Thyme
  • 120 g Graubrot
  • 3-4 stem (s) parsley
  • 30 g Garlic butter
  • salt
  • Pepper
90 minutes
easy
1.
Rinse beans and cut into 1/2Soak liters of water overnight. Put the beans and soaking water in a saucepan, add almost 3/4 liter of water and bring to the boil. Cover and cook for approx. 1 1/4 hours. Peel, wash and cut the potatoes into pieces. Peel onion and chop finely. Clean, wash and cut the cabbage into strips. Pour kidney beans onto a sieve and rinse briefly. Heat oil in a pan. Fry the onion and potatoes in it. Add the cabbage and beans and sauté briefly. Wash, clean and cut tomatoes into pieces. Add everything to the white beans. Add the stock and thyme, bring to the boil and cook for another 15 minutes. Cut the bread into small cubes. Wash parsley, shake dry and chop. Heat the garlic butter in a pan. Fry the bread cubes and parsley in it until the bread is golden brown. Season the bean pot with salt and pepper and arrange on plates with bread cubes and parsley
2.
12 hours waiting time
1 person approx.:
  • 430 kcal
  • 1800 kJ
  • 20 g Protein
  • 12 g fat
  • 57 g carbohydrates

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