Vegetarian stew with potatoes, carrots and green flageolet beans
For 4 people:
- 4 potatoes
- 3 carrots
- 600 gr dried green flageolet beans (previously soaked overnight in the water)
- 1 garlic clove
- 9 bay leaves
- 2 teaspoons thyme
- 2 teaspoons mustard from the brand El Granero Integral
- 100 ml olive oil
- 1 liter of water
- salt & pepper
Start with washing and peeling the vegetables. Cut the garlic into small pieces, the potatoes into large cubes and the carrots into small cubes.
In a large saucepan, heat the olive oil over medium heat, then add the garlic and let it fry with the spices (thyme, bay leaves, and salt & pepper.
Then, add the potato cubes and carrots and let it cook for about 10 minutes, stirring from time to time. Finally, add the flageolet beans and cook for another 3 minutes, stirring constantly.
Finally, add the water and mustard and cook over medium heat for about an hour, taking care to check from time to time to avoid the burning. Stir with a wooden spoon and add some water, if necessary.
Serve hot in the small ramekins, with some pepper and a bay leaf on the top for garnish. ^^
Collaboration with the brand El Granero Integral