Vegetable pan with white beans
Serves 4: The white beans in the vegetable pan provide protein. It provides lasting satiety.
| Quantity | Ingredients |
|---|---|
| 1 glass | white beans |
| 1 | Onion |
| 3 | Peppers |
| 1 | Pepperoni |
| 1 | Eggplant |
| 300 g | Swiss chard |
Peel and dice the onion. Finely chop the peppers – if you want the vegetable stir-fry to be mild, remove the seeds from the peppers or omit the peppers altogether.
Fry the onion and peppers in oil with a pinch of salt until translucent.
Cut the eggplant into small cubes, add to the glazed onions and stir-fry for a further 5 minutes, adding a little water if necessary to prevent the vegetables from burning.
Dice the peppers. Remove the chard stems from the leaves and cut into strips. Stir-fry the peppers and chard stalks for a further 5 mins.
Place the torn chard leaves on the bed of vegetables, fold in and leave to stand for 1-2 minutes.
Drain the beans. Add to the bed of vegetables and fold in. Wait until the beans are also warm and serve.
