/ / Recipe Stewed Beans with Vegetables

Stewed beans with vegetables

  • Olive oil - 1 st. a spoon
  • Garlic - 4 teeth
  • Red pepper flakes - 1/4 teaspoons
  • Bank of tomatoes diced - 1 piece (420 g)
  • Water - 1/4 cup
  • Dried rosemary - 1/4 teaspoons
  • Salt - 1/4 teaspoons
  • Potatoes - 1 Piece (medium)
  • Zucchini - 1 piece
  • A bank of white beans - 1 piece (420 g)

1. Wash and dry the beans on paper towels. Grind the garlic. Cut potatoes into pieces 6 mm thick. Heat olive oil, garlic and red pepper flakes in a frying pan with non-stick coating on medium heat. Fry for about 30 seconds until the garlic begins to hiss. Add the tomatoes diced, water, dried rosemary, salt and potatoes. Cook, cover with a lid, 15 minutes, until the potatoes are almost ready. 2. Cut the zucchini along into 4 pieces, and then cut into slices 6 mm thick. Add the zucchini and beans to the frying pan. 3. Cover the frying pan with a lid and fry, often stirring, for 10 minutes, until the zucchini and potatoes become soft. 4. At this point, check the sauce - it should be thick, but not dry and not watery. Add a little water if the sauce is very dry, or cook without a lid if the sauce seems too watery. Distribute the dish on plates and immediately serve.

Servings: 2-3

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