brown in it until golden brown.
Separate the peel from the potatoes, beetroot and turnip and cut into small cubes.
From the beans, chop the stems, remove the skins and chop into small pieces. Add the greens to the onions, spices and salt and brown briefly while stirring. Add the chopped tomatoes and douse with the stock.
Let the stock boil and simmer at moderate temperature for 1/2 hour.
Our tip: There are many different types of beans – try a new one!
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