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Leroybrennan
String bean stew with tomato and merguez
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Ingredients
Directions
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Peel the potatoes into pieces.
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Drain the beans.
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Cut the spring onions into rings.
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Boil the potatoes in 20 minutes.
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Remove the string beans and cut them diagonally into 2 cm diamonds.
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Cook the haricot beans in a pan with plenty of water with a little salt in 8-10 minutes until al dente and then pour them off.
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Heat half the olive oil in a frying pan and fry the merguez in 8-10 minutes around brown and cooked.
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Cut the tomatoes into quarters, remove the seeds and cut the tomatoes into strips.
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Drain the potatoes, crush them and stir them with the milk to a smooth puree.
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Spoon the white beans, string beans, tomato and spring onions through the mashed potatoes and warm the stew while you're still feeding.
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Add salt and pepper to taste.
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Serve the stew in deep plates, make a well in the middle and pour the shortening of the sausages into it.
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Place the merguez on the stew.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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