Bolivian Bean Stew Recipe
Summary
Ingredients
| 1 cup broad beans | ||
| Chickpeas | 1 Cup (16 tbs) | |
| Chicken stock | ||
| Lentils | 1 Cup (16 tbs) | |
| 1 green pepper, roughly chopped | ||
| 1 red pepper, roughly chopped | ||
| 4 sticks celery, thickly sliced | ||
| Carrots | 2 , chopped | |
| Tomatoes | 1/2 pound, peeled | |
| One 11-ounce can whole kernel corn, drained | ||
| Tomato Paste | 2 Tablespoon | |
| Bouquet garni | ||
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.
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.
Chef
