Potato Bean and Prune Stew
Preparation
40
minutes
Servings
4
persons
Nutrition
368
calories
Ingredients
600 g potatoes500 g string beans
150 g SUNSWEET prunes
120 g soft goats cheese
8 tsp coriander pesto (or basil pesto)
1 lt vegetable stock
2 onions
1 garlic clove
1 tbsp oil
Salt
Instructions
- Clean, rinse and cut string beans into bite-size pieces. Cook in saltwater for about 8-10 minutes, drain and set aside.
- Wash potatoes, rinse and cut into cubes. Preheat a pot and sauté peeled onions and garlic in oil. Pour in broth and add the potatoes. Cover and cook for about 15-20 minutes. Add string beans and prunes to the broth and simmer for about 5 minutes.
- Cut the goats cheese into four portions. Serve each portion of bean stew with goats cheese and a touch of coriander pesto.
Tip: The recipe tastes great with homemade pesto. For this wash 1 bunch of coriander or basil, shake dry, pluck the leaves from the stems and chop coarsely. Combine with 30 g of pine nuts, 40 g freshly grated parmesan cheese, 100 ml of olive oil and blend finely with an electric grinder. Covered in olive oil, the pesto keeps in a glass jar for several weeks.
Recipe Categories
Mains,
