Bean Stew

Ingredients

• 200 g thick, white beans (dry)
• 2 carrots
• 250 g waxy potatoes
• 1 stalk leek
• 1 onion
• 1 Garlic clove
• olive oil
• 1 l vegetable broth
• 1 bay leaf
• 3 peppercorns
• 3 sprigs bean herb
• Salt
• ground black pepper
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Soak the beans overnight in plenty of water.

2. 2.

   Peel, wash and dice the carrots and potatoes. Wash, trim and dice the celery. Slice the leek lengthwise, rinse, trim and cut into thin rings.

3. 3.

   Drain the beans and let them dry well. Peel and finely chop the onion and garlic; sauté in a pot with 1 tbsp oil until translucent. Add the beans, pour in the broth, add the spices and bean herb, season with salt, and simmer over medium heat for 1 hour.

4. 4.

   Remove the spices and bean herb, add the vegetables, and simmer for another 15-20 minutes. Season with salt and pepper, sprinkle parsley, and serve as desired on a baking dish or plate.