Bean vegetable stew - Bön- och grönsaksgryta

BEAN VEGETABLE STEW
Bön- och grönsaksgryta

Cumin, fennel, parsley and bell pepper give taste and colour to this dish. You can either serve the crème fraîche as an accompaniment or stir it into the casserole.

4 servings

2 onions
2 fennels, approx 14 oz

1 large red bell pepper
7 oz cabbage
1 can beans, approx 14 oz
1 tablespoon whole cumin
butter, margarine or oil
¼ cup tomato paste
1 can crushed tomatoes, 14 oz
1 teaspoon salt
coarsely ground black pepper

For serving:

¾ cup crème fraîche
1/3 cup chopped parsley

Peel the onions. Cut onions and fennels in wedges. Shred the bell pepper and cabbage roughly. Rinse the beans in cold water and drain them. Sauté cumin in the fat in a pot for about 30 seconds. Add tomato paste, onions, fennel, bell pepper, cabbage. tomatoes, salt and black pepper and stir to make sure everything is well blended.

Cover with a lid and simmer on low heat until onions and fennels are tender, about 10 minutes. Stir in the beans and heat it all through. Add the crème fraîche or serve it separately, sprinkle with parsley and serve with bulgur, rice or pasta and bread.

Enjoy!

Bella