RECIPES

Tarragon and white bean stew with roasted potatoes

There are studies that show that there is a possibility that our ancestors in Mexico could have already cultivated and consumed beans 7000 years ago. That means it is one of the oldest domesticated vegetables. They are rich in fiber and protein. So, they help regulate intestinal transit. Apart from being delicious, they also contain a lot of vitamin B.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • White beans
  • Red wine vinegar
  • Garlic
  • Vegetable broth (Celery)
  • New potatoes
  • Parsnip
  • Mustard (Mustard)
  • Carrot
  • Wheat flour (Gluten)
  • Tarragon
  • Soy cream (Soy)
  • Red onion
  • Dry Thyme

Necessary utensils

  • Knife
  • Cutting board
  • Pot
  • Oven tray

Nutritional information (every 100 grams)

Valor energético123,9 Kcal
Grasas0,46 g
de las cuales saturadas0,16 g
Hidratos de carbono25,0 g
de los cuales azúcares1,17 g
Proteínas3,82 g
Sal0,4 g

Preparation time

Difficulty

Ingredients

  • White beans
  • Red wine vinegar
  • Garlic
  • Vegetable broth (Celery)
  • New potatoes
  • Parsnip
  • Mustard (Mustard)
  • Carrot
  • Wheat flour (Gluten)
  • Tarragon
  • Soy cream (Soy)
  • Red onion
  • Dry Thyme

Necessary utensils

  • Knife
  • Cutting board
  • Pot
  • Oven tray

Nutritional information (every 100 grams)

Valor energético123,9 Kcal
Grasas0,46 g
de las cuales saturadas0,16 g
Hidratos de carbono25,0 g
de los cuales azúcares1,17 g
Proteínas3,82 g
Sal0,4 g

Cooking step by step

Cooking
step by step

The potatoes:

Preheat the oven to 225ºC, heat above and below.
Wash and cut potatoes in half. Place on a baking tray and add a dash of olive oil. Season with salt and pepper.
Bake until tender when pierced with a fork (25-35 min). 

Las patatas - Estofado de estragon y alubias

Mis en place:

Peel and cut onion into wedges.
Peel and cut carrots and parsnips into coins.
Slice garlic. 

The stew I:

Heat oil in a large pot or pan.
Saute onion, carrot and parsnip 2 min. Add garlic and sauté 1 more minute.
Distribute the flour over the vegetables and stir well.
Add vinegar, thyme soy cream, tarragon, mustard, vegetable broth (crushed) and half a glass of water.
Season with salt and pepper.

The stew II:

Let simmer (covered) over low heat for 10 min.
You can control the creaminess of the stew with the amount of water you add.
Drain and wash the beans. Add them to the stew, stir well and turn off the heat.
Correct the flavor with salt and pepper.

Your meal:

Serve the stew with roast potatoes. 

paso 6

paso 6

El bulgur Merluza a la plancha

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