Bean Stew with Potato

Ingredients

• Beans1 cup (200 g)
• Potato1 medium (180 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Oil2 teaspoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked beans.

2. 2

   Step 2

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

3. 3

   Step 3

   Place the tomato and garlic in a pot of boiling water and let boil for 5 minutes.

4. 4

   Step 4

   Once the tomato time is over, remove it, drain it and blend it. If you wish, you can keep some tomato pieces to give it another texture.

5. 5

   Step 5

   Place a pot with water over high heat. While boiling, peel and dice the potato.

6. 6

   Step 6

   Once boiling, add the potato and boil for 8 minutes. Remove and drain.

7. 7

   Step 7

   Heat the oil in a pot. Meanwhile, chop the bell pepper and add to the pot with a pinch of salt.

8. 8

   Step 8

   Stir-fry for 2-4 minutes and add the potatoes, beans and tomato sauce. You can add a little water or broth

9. 9

   Step 9

   Cook for 5 minutes and remove from heat.

10. 10

    Step 10

    Serve and sprinkle with parsley or cilantro if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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