Bean Stew with Onion Potatoes

Ingredients

• Beans3/4 cup (150 g)
• Potato1 medium (180 g)
• Onion1/2 count (75 g)
• Parsley1 tablespoon (4 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   While placing water to boil in a pot, wash and cut the potatoes into medium pieces trying to have more or less the same thickness.

3. 3

   Step 3

   Once boiling, add the potatoes and boil for about 10 minutes. Remove and drain.

4. 4

   Step 4

   Meanwhile, cut half of the onion into strips, chop the parsley and set aside. If you wish, you can wash the onion in salted water to reduce its bitterness.

5. 5

   Step 5

   Separately, peel the garlic and make a cross-shaped cut at the top of the tomato of about one finger deep.

6. 6

   Step 6

   Place the tomato and garlic in a pot with boiling water and boil for 5 minutes. Next, remove, drain and blend. Set aside.

7. 7

   Step 7

   Place a pot over medium-high heat. Meanwhile, chop the rest of the onion.

8. 8

   Step 8

   Once heated, add half of the oil, spread and add the onion with a pinch of salt.

9. 9

   Step 9

   Stir-fry for 5 minutes over medium heat or until the onion turns translucent. Optional: Add ground chili pepper and/or paprika.

10. 10

    Step 10

    Pour the sauce and once boiling, add the cooked beans. Add a little water if necessary.

11. 11

    Step 11

    Cook for about 10-12 minutes over medium-low heat or until the liquid is slightly reduced.

12. 12

    Step 12

    On a plate serve the onion potatoes, season with chopped parsley and the rest of the oil. Serve with the bean stew.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean Stew with Onion Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.