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| Estimated Times |
Preparation time: 20
Cooking time: 80
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Ingredients
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servings
| 150 | g | Dried white beans |
| 300 | g | Diced beef |
| 1 | tbsp | Olive oil ~13.7 g |
| 1 | pcs. | Onion(s) ~75 g |
| 2 | tsp | Paprika ~4 g |
| 1 | clove(s) | Garlic ~3 g |
| 1 | pinch | Cumin ~0.4 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 0.5 | tsp | Dried thyme ~0.6 g |
| 0.5 | tsp | Oregano ~0.1 g |
| 5 | dl | Water ~500 g |
| 1 | pcs. | Beef stock cube ~10 g |
| 2 | pcs. | Carrots ~150 g |
| 100 | g | Potatoes |
| 1 | dl | Crème fraiche 18 % ~100 g |
| 1 | tsp | Sea salt ~5.5 g |
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Intro
Remember to prepare the beans the day before. Most types of beans require soaking in water for 10-12 hours before use.
Directions
Prepare and cook the beans according to the instructions on the packet.
Peel and finely chop the onion and garlic.
Fry the meat in a little oil and add the onion. The meat should just be browned, not fully cooked.
Fry the paprika in a saucepan over a medium heat. Add the meat, onion, cumin, thyme, oregano, water and stock cube. Allow to simmer until the meat is tender for approx. 15 mins.
Peel and coarsely chop the carrots and potatoes. Add to the soup together with the beans. Add enough water to cover the ingredients and cook for approx. 10 mins. Season with salt and pepper.
Serve the dish with crème fraiche.
Nutritional data
803 Kcal Per Serving
F: 40 g, P: 50 g, C: 70 g, DF: 17 g
1,607 Kcal (114 Kcal/100 g)
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| More statistics |
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Serving price: 4,03 €
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 | Chop the garlic, dice the onion and pepper, and slice the carrot.
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