Yellow soybean and potato stew in tomato

Ingredients

For 1 serving

• Dried soybeans75 g
• Potatoes120 g
• Chopped tomatoes150 g
• Carrots60 g
• Onion40 g
• Bay leaves0.5 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

Method

1. The evening before, soak the yellow soybeans in plenty of cold water. The next day drain and rinse them, put them in a pot of cold water, bring to the boil and cook over medium-low heat, half covered, for 50 minutes, until tender; skim the surface at the start and salt only at the end. Drain.
2. Meanwhile peel and chop the onion; peel the carrots and slice them into rounds; peel the potatoes and cut them into cubes of about 2 cm.
3. When the soybeans have 5 minutes left, heat the oil in a pan over medium-low heat and fry the onion and carrots for 5 minutes, until the onion is translucent.
4. Add the potatoes, tomato pulp, bay leaf and rosemary, then the drained soybeans and a generous glass of water; season with salt and bring to the boil.
5. Cover and simmer over low heat for 25 minutes, stirring now and then, until the potatoes are tender and the sauce has thickened.
6. Remove the bay and rosemary, adjust the salt and black pepper and serve.