Bean Ragout

Maybe your new favorite bean dish:

Good to know:

Bring the white Pahl beans to a boil with a bouillon cube in three quarters of a liter of water and continue simmering at a very low temperature for about half an hour. In the meantime, clean the fresh beans. Cut the bush beans into five-centimeter work increments, and the flat cutting beans into two-centimeter slices. Briefly rinse the broad beans in hot water, cut the shells with your fingernail, and squeeze out the bean seeds.

First do the string beans, then the bush beans for three to five min each in another three-quarters of a liter of water with the second stock cube, simmering the string bean seeds with the bush beans for the last two min. Drain the beans, reserving the clear soup for each again, and return to the saucepan. Rinse all the bean pods on the spot with cold water to retain their color, place in a large saucepan with a tiny bit of butter, salt and olive oil form and keep warm.

Peel the potatoes and cut them into cubes about two centimeters long. Cook them in the rest of the clear soup. Pour in the rest of the white bean stock. Add the white beans and the cooked potatoes to the rest of the beans. Dice the peeled red bell pepper, the onion and the garlic and put them in a frying pan with a little bit of oil, add the plucked marjoram and simmer.

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