Filter
Reset
Sort ByRelevance
JPRESTON
Bean stew with zucchini, eggplant and sausages
Stew with zucchini, eggplant, red onion, vine tomatoes, bratwurst, borlotti beans, cannellini beans and thyme.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the zucchini and eggplant into cubes of 1½ cm (brunoise). Cut the onions into half rings, the tomatoes into cubes and the sausages with a sharp knife into slices of 2 cm thick.
-
Rinse the beans in a colander under cold running water and allow to drain well. Remove the leaves from the sprigs of thyme.
-
Heat the olive oil in a frying pan and fry the sausage and onion over medium heat for 4 min. Add the zucchini and eggplant and cook for 4 min.
-
Add the tomatoes, thyme and beans and simmer for 10 minutes on low heat. Season with pepper and salt.
Blogs that might be interesting
-
25 minMain dishfrozen pangasius fillet, wheat flour, spice mix fish, tagliatelle all'uovo, traditional olive oil, zucchini, pesto rosso, cooking cream light,pangasius fillets with zucchini
-
30 minMain dishflour, pie dough, turkey fillet, parma ham, raspberry, fresh fresh mint, egg,turkey roulade in dough with parma ham and raspberries
-
20 minMain dishmix for pizza dough, green asparagus, zucchini, olive oil, Red onion, anchovy fillet, black olive, Mozzarella, Pesto,pizza with asparagus, anchovies and spinach pesto
-
35 minMain dishlimes, shallots, fish sauce, oil, chili powder, dark brown caster sugar, steaks,'waterfall beef': steak with lime-shallot dressing
Nutrition
420Calories
Sodium17% DV400mg
Fat34% DV22g
Protein50% DV25g
Carbs9% DV26g
Fiber40% DV10g
Loved it