Bean and Potato Stew

Ingredients

• 150 g white beans
• 150 g kidney beans
• 1 small onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 2 tsp brown mustard seeds
• 4 tbsp tomato paste
• 800 ml vegetable broth
• Salt
• 300 g waxy potatoes
• 50 g bacon
• 1 tbsp Crème fraîche
• chili seasoning (optional)
• Pepper

Instructions

1. 1.

   Soak beans overnight in plenty of water and drain the next day.

2. 2.

   Peel and finely chop onion and garlic. Heat olive oil in a large pot, sauté onion with garlic and mustard seeds until translucent. Add tomato paste and toast briefly.

3. 3.

   Add drained beans to the pot and deglaze with vegetable broth. Season with salt and simmer covered for 1 hour 15 minutes. Meanwhile peel potatoes and dice finely.

4. 4.

   After cooking time, add potatoes and simmer another 15 minutes. Stir in crème fraîche and season with salt and chili seasoning.

5. 5.

   Slice bacon into strips and fry in a pan with a little olive oil until crisp. Drain on paper towels.

6. 6.

   Divide stew into four bowls, sprinkle with fried bacon, and serve.