User Manual

Stews and soups 35
STEW:
300 g white beans, soaked
1 bay leaf
50 ml vegetable oil
1,5 l water
2 cloves garlic
2 onions, approx.150 g
500 g Roma tomatoes
140 g smoked bacon
300 g pork sausages
2 preserved duck legs
or fried duck legs
Salt
Pepper
Parsley, chopped
Per serving
796 kcal, 36 g carbs, 50 g fat,
51 g protein
PREPARATION
1. Bring the beans, bay leaf, oil and water to the boil in
a pan at setting 9 for approx. 10 minutes. Scoop off the
foam produced using a skimmer and continue cooking
without the lid for approx. 10 minutes.
2. Peel the garlic cloves and onions and cut the onions
into quarters. Wash the tomatoes and cut into quarters.
Cut the bacon into four pieces. Then add the tomatoes
and bacon to the beans, cover and simmer for
approx. 45 minutes at setting 1. Do not set any higher
or the stock will evaporate.
3. Fry the sausages and duck legs in a pan for
approx. 10 minutes at setting 5.
4. Add to the beans and simmer for approx. 3 minutes
at setting 5.
5. Season the stew with salt and pepper.
6. Serve in bowls, garnished with chopped parsley.