Bean and beetroot stew

Bean and beetroot stew

Total: 3 hr 15 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 719 kcal
, Fat: 29 g
, Carbohydrate: 79 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
4 shallots, quartered
1 garlic, cut in half
250 g dried white beans
3 sprigs rosemary
2 bay leaves
2 ¼ litres water
1 tbsp salt
2 raw beetroots, cut into wedges
1 tbsp lemon juice

Olive oil toast

4 tbsp olive oil
400 g bread, cut into slices approx. 3 cm thick

To serve

2 tbsp flat-leaf parsley, roughly chopped
2 tbsp dill, roughly chopped
4 tbsp olive oil
1 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
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How it's done

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Heat the oil in a pan. Sauté the shallots and garlic for approx. 2 mins. Add the beans, rosemary and bay leaf, cook briefly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover and braise over a low heat for approx. 2 hrs. Add the beetroot, cook (uncovered) for approx. 45 mins. until the beans and beetroot are just soft. Stir in the lemon juice.

Olive oil toast

Heat 2 tbsp of oil in a frying pan. Fry 2 slices of bread for approx. 2 mins. on each side until golden brown, repeat the process with the remainder of the oil and bread.

To serve

Place the slices of fried bread in deep bowls, pour the stew and liquid on top. Garnish with the herbs, oil and chilli flakes.

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