Garlic Bean Stew with Fresh Salad

Ingredients

• Beans1 cup (200 g)
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Red Onion1/4 count (38 g)
• Black Olives4 count (20 g)
• Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Place a pan over high heat. While heating, slice the garlic and chop half of the tomato.

3. 3

   Step 3

   Once heated, pour half of the oil in a pan and fry the garlic over medium heat for a few seconds. Make sure it does not burn.

4. 4

   Step 4

   Add the tomato with a pinch of salt and cook for 5 minutes. Add more water if required.

5. 5

   Step 5

   After 5 minutes, add the previously cooked beans and season with salt and pepper. You can add a little of the cooking broth.

6. 6

   Step 6

   Cook over low heat for 5-7 minutes more. Remove.

7. 7

   Step 7

   For the salad, cut the onion into strips (you can wash it in salted water) and the remaining tomato into wedges. If you wish, you can add lettuce.

8. 8

   Step 8

   In a bowl place the onion, tomato, olives and mix with lemon juice, the remaining oil and salt and pepper. Optional: Add cilantro leaves.

9. 9

   Step 9

   Serve hot with the salad on the side.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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