Delcious stew with green beans, potatoes and tomato sugo.
Keyword green beans, poataoes, stew, tomatoes
240gpeeled tomatoes1cl. Tin
5tablespoonsof olive oil
1pinchof cane sugar
1pinchof paprika noble sweet
15gfresh flat parsley
some abrasion of an orange
Peel the potatoes and cut them into beautiful pieces, then set aside.
Sort and wash the green beans and cook al dente separately, then also set aside.
Peel the onion and garlic and chop into fine pieces.
Heat the oil in a saucepan and fry the onion and garlic in it. Add the cinnamon, pepper, paprika powder and cane sugar.
Then fry the tomato paste briefly. Now add the chopped peeled tomatoes. Pour hot water on top and add the potatoes, bay leaf, orange zest and dried dill.
Let simmer for about 15 minutes. Now stir in the port wine and the chopped stalks of parsley. Season to taste with sea salt, after another 5-10 minutes remove from heat and remove the bay leaf.
Add the cleaned and finely chopped flat parsley and the blanched French beans.
Arrange in beautiful plates and serve with toasted bread, for example.
Tip 1: if you don't want alcohol, take a little more water.
Tip 2: it tastes fine even with lemon zest.
Tip 3: Roast the potatoes in the oven and then pour them over the stew.
Tip 4: make sure to use fresh garlic.