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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a delicious Bulgarian stew with rosemary and sage with a nice mild flavor. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1 cup chopped green bell pepper |
3 garlic cloves, crushed |
1 (16 ounce) can stewed tomatoes |
1 large potato, unpeeled, cut into 1/2 inch pieces |
1 cup vegetable broth |
1/4 teaspoon dried rosemary, crumbled |
1/8 teaspoon dried sage |
1 (16 ounce) can white beans, rinsed and drained (cannellini) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
parmesan cheese |
Directions:
1. Heat oil in a medium saucepan over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, until vegetables are tender about 5 minutes. Add small amounts of water in necessary, about a tablespoon at a time to prevent sticking.
2. Add stewed tomatoes, potato, broth, rosemary, and sage. Mix well.
3. When mixture boils, reduce heat to medium-low, cover, and simmer 20 to 25 minutes, until potatoes are tender.
4. Add beans, salt and pepper. Simmer covered, 15 minutes more.
5. Spoon into serving bowls and top with a sprinkling of Parmesan cheese.
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