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Bolivian Bean Stew

Healthycooking's picture
Ingredients
  Broad beans 1 Cup (16 tbs)
  Chickpeas 1 Cup (16 tbs)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Lentils 1 Cup (16 tbs)
  Green pepper 1 , roughly chopped
  Red pepper 1 , roughly chopped
  Celery stick 4 , thickly sliced
  Carrots 2 , chopped
  Tomatoes 1⁄2 Pound, peeled
  Canned whole kernel corn 11 Ounce, drained (1 Can)
  Tomato paste 2 Tablespoon
  Bouquet garni 1
Directions

Soak the beans and chick peas overnight in water to cover.
Drain and measure liquid, adding chicken stock to make up to 3 cups.
Place all the ingredients in a saucepan and bring to the boil very slowly — it should take about 30 minutes — then simmer for 1—1 1/2 hours or until the beans and chick peas are tender.
Remove the bouquet garni and season to taste.

Recipe Summary

Cuisine: 
South American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Bean
Interest: 
Gourmet, Healthy

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