Dutch bean stew with kale

Name: Dutch bean stew with kale
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 fennel bulb; 1 toe garlic; 25 g unsalted butter or margarine; 1 Scale Tasty vine tomato; 450 g red and brown bean mix; 300 g fresh kale; 300 ml water hot; 1 vegetable stock; 150 g vegetarian bacon strips; 20 g fresh celery

Stew of fennel with garlic, tomatoes, beans, kale, vegetarian bacon and celery.

Ingredients

Directions

Halve the fennel and remove the stems and hard core. Cut the halves into thin slices. Slice the garlic.
Heat half of the butter in a skillet and fry the fennel and garlic for 5 minutes on medium heat.
Cut the tomatoes into pieces and add together with the beans, kale, water and bouillon tablet to the fennel.
Bring to the boil and simmer for 10 minutes on low heat.
Meanwhile, heat the remaining butter in a frying pan and fry the bacon in 5 minutes until crispy.
Change regularly. In the meantime, finely chop the leaves of the celery.
Season the oven with pepper and sprinkle with the bacon and celery just before serving.