PORTUGUESE BEAN STEW “ALENTEJO”

Vegami

meat

soup

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

250 g long red peppers (or normal red peppers)
2 onions
1 clove garlic
100 g chorizo sausage
4 tbsp. olive oil
1 bay leaf
1 can of white beans (425 g net)
700 ml water
90 ml Vegami
Salt
Freshly ground black pepper
200 g cod fillet
A few sprigs of parsley and cilantro

INSTRUCTIONS

1. Core the peppers and cut into strips. Peel the onions and cut into wedges. Peel the garlic and slice. Slice the chorizo and fry in oil in a saucepan until translucent. Add the vegetables, garlic and bay leaf; braise briefly. Stir in the beans. Mix 700 ml of water with the Vegami and add to the bean mixture. Bring to the boil. Cook for 10 minutes.
2. Season the stew with salt and pepper. Cut the cod into pieces, add salt and
stir into the stew. Cook for another 2 minutes. Chop the parsley and coriander and sprinkle over the stew.

Preparation time: 25 minutes
A recipe by Stevan Paul – Many thanks!