Kidney Bean Stew with Parmesan Patties

Ingredients

• 500 g kidney beans (canned, drained weight)
• 400 g zucchini (2 zucchinis)
• 1 tbsp Olive Oil
• 300 ml Mediterranean vegetable broth
• 40 g parmesan cheese (1 piece)
• 2 tsp breadcrumbs
• Salt
• Pepper
• ground coriander
• ground cumin

Instructions

1. 1.

   Place kidney beans in a sieve, rinse and drain.

2. 2.

   Wash, trim, and cut zucchini into about 1 cm cubes.

3. 3.

   Heat olive oil in a pot, sauté zucchini cubes. Add broth and cover; simmer over low heat for about 4 minutes.

4. 4.

   Meanwhile grate parmesan cheese and mix with breadcrumbs in a bowl.

5. 5.

   Heat a large non‑stick pan. For each of the 4 parmesan patties, spread about 2 tbsp of the parmesan mixture into the pan and use a spoon to create even discs about 6 cm in diameter.

6. 6.

   Cook the patties over medium heat until the underside is golden brown and the cheese melts. Carefully flip and cook briefly until the other side is also golden brown. Place patties on parchment paper.

7. 7.

   Add drained kidney beans to the zucchini mixture and bring to a boil. Season with salt, pepper, cumin, and coriander. Serve the bean stew with the parmesan patties.