White bean stew - recipe
Regional speciality Czech-Moravian Highlands
Preparation time:10 minutes plus a day to steep the beans
Cooking time:30 min
Cooking time:30 min
Number of portions:4
Beans are good for us thanks to the vitamins and trace elements they contain. In this stew they also taste superb. Serve with fried onion rings a fried egg. Bon appétit!
Ingredients:
| 400 g white beans 100 g carrot 100 g parsley 100 g celery 1 onion 3 cloves of garlic 4 bay leaves sprig of thyme |
1 small potato 20 g butter ground pepper salt a dash of wine or cider vinegar 1 large onion oil for frying 4 eggs |
Instructions:
Leave the white beans to steep for 24 hours then boil along with the vegetables (peeled and cut into large chunks), bay leaf and thyme. When the beans are almost soft, grate the potato over the pan. This will thicken the broth. Cook for at least 5 minutes longer. Finally give the stew a mellower taste with a knob of butter, and season with pepper, salt and vinegar.
Slice the onion into half-circles and fry until golden brown in the oil. Remove any excess oil by leaving the rings on a paper napkin. Use to decorate the stew. Serve with a fried egg.
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