Effortless Gruene Bohnen Eintopf (Print Version)
# Ingredients:
01 -
1 TL dried summer savory.
02 -
2 bay leaves, dried.
03 -
500g starchy potatoes.
04 -
200g peeled carrots.
05 -
50g plant-based butter.
06 -
2 small garlic cloves.
07 -
Salz to taste.
08 -
Pfeffer to taste.
09 -
1 medium onion.
10 -
1000ml veggie broth.
11 -
1/2 bulb fennel.
12 -
400g fresh green beans.
13 -
2 tbsp white wine vinegar.
14 -
1/2 tsp dried thyme.
# Instructions:
01 -
Move the pot off the stove now and dish the stew up while it's still steaming hot.
02 -
Toss the beans, fennel, and vinegar in. Give it some thyme and summer savory. Sprinkle some salt and pepper. Let everything bubble away for about 15 minutes.
03 -
Drop in your carrots and potatoes, let them toast a bit. Pour in the broth, add in the bay leaves, pop the lid on, and let it simmer for around 5 minutes.
04 -
Peel then finely chop the garlic and onion. Melt the butter in a big pot and let the chopped bits soften until they look see-through.
05 -
Peel the carrots and potatoes, then dice them up. Wash the beans, trim the ends and chop into bite-sized pieces. Dice the fennel, too.
# Notes:
01 -
All good for vegans if you use only plant butter.
02 -
Packed with lots of herbs and different veggies.
03 -
No bacon or meat, so it's on the healthy side.