This quick and easy Bohnengemüsepfanne is a great toddler recipe from Australia! With just a few ingredients, including kidney beans, carrots, sweet potatoes, onion and garlic, this nutritious dish is perfect for a meal for the whole family. Using pureed vegetables and herbs for added flavor, this dish takes only 20 minutes to prepare. Enjoy this yummy meal that is sure to be loved by toddlers and adults alike!
General Information
Servings: 4 Keywords: Bohnengemüsepfanne, Peanut Allergy Friendly, Vegetables Calories: 459 Protein: 18 g Carbs: 57 g Fat: 18 g Preparation Time: 15 minutes Cooking Time: 25 minutes
Ingredients
- 4 tablespoons of olive oil
- 4 cloves of garlic, peeled and minced
- 1 teaspoon of ground black pepper
- 2 medium red onions, diced
- 1 teaspoon of ground paprika
- 400 grams of canned chopped tomatoes
- 1 teaspoon of dried oregano
- 200 grams of frozen green beans
- 200 grams of frozen corn
- 400 grams of canned cannellini beans
- 100 ml of vegetable broth
Directions
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add garlic and onion and cook until the onions are soft and translucent, about 8 minutes.
- Add the ground black pepper, paprika, oregano, and canned tomatoes and cook until the tomatoes begin to soften about 4 minutes.
- Add the frozen green beans and corn and cook for another 3 minutes.
- Add the canned cannellini beans and vegetable broth and bring the mixture to a low simmer.
- Reduce the heat to low, cover the skillet, and cook for an additional 10 minutes.
- Add the remaining tablespoon of olive oil to the skillet and stir well.
- Serve the Bohnengemüsepfanne with your favorite accompaniment.
Recommended Sides
- Rice
- Quinoa
- Roasted potatoes
- Sauteed vegetables
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