Yellow bean stew

Name: Yellow bean stew
Ingredients: 3 tablespoons oil; 1 medium onion (150 g); 1 medium carrot (80 g); 2 red peppers (300 g); 1/2 medium zucchini (150 g); 6 peppercorns; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1/2 teaspoon granulated garlic; 500 g precooked yellow wax beans; 2 medium tomatoes (250 g); 15 g fresh dill

Season - Yellow bean stew by Marilena F. - Recipia

Yellow bean stew is simmered until the liquid released by the vegetables has reduced; rush it and it will stay watery. The precooked beans cook with carrot, peppers, zucchini and tomatoes, then finish in a thickened sauce with fresh dill. I serve it with polenta, with the sauce nicely reduced. Preparation: 20 minutes. Cooking: 24 minutes. Total time: 44 minutes. Serves: 4. Approximately 190 kcal and 5 g protein per serving.

Ingredients

3 tablespoons oil
1 medium onion (150 g)
1 medium carrot (80 g)
2 red peppers (300 g)
1/2 medium zucchini (150 g)
6 peppercorns
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon granulated garlic
500 g precooked yellow wax beans
2 medium tomatoes (250 g)
15 g fresh dill

Preparation

1. Clean and wash the vegetables. Cut the carrot into rounds, the peppers into strips, the zucchini and tomatoes into small cubes, finely chop the onion and chop the dill. 2. Heat the oil in a pan and sauté the onion for 4 minutes, until translucent. 3. Add the carrot, peppers and zucchini. Cook over low heat for 10 minutes, stirring now and then; the zucchini will start to soften. 4. Add the peppercorns, salt, ground pepper, granulated garlic, precooked beans and tomatoes. Simmer everything for 10 minutes, until the liquid released by the vegetables has reduced. Sprinkle with the chopped dill before serving.

Notes

With warm polenta, the sauce pools on the plate, so there’s no need for another side. For the precooked beans, choose firm pods with smooth skins; very soft ones may fall apart before the liquid evaporates. Thin carrot rounds will soften in the time given, while thicker ones may need another 3-4 minutes before you add the beans. If the zucchini has large seeds, scoop out the center with a teaspoon before cutting it; it can release more liquid into the pan. Very juicy tomatoes take longer to reduce, so leave the pan uncovered and let them cook for a few more minutes over low heat. The pods can break when they’re already very soft; stir infrequently and gently. The stew keeps in a covered container in the fridge for up to 3 days. If it has thickened too much in the cold, add a spoonful of water to the portion you’re reheating.