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Bean and chicken stew
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 473
  • Fat about 21g
  • Carbohydrates about 19g
  • Protein about 46g
This is needed
This is needed for 4 people
  • 0.5 bunch peppermint
  • 0.5 bunch dill
  • 30 g almond
  • 1 organic lemon, use grated zest and 1 tbsp of juice
  • 40 g grated Parmesan
  • 3 tbsp olive oil
  • 3 tbsp water
  • 0.5 tsp salt
  • 1 tbsp lemon juice
  • 5 dl chicken bouillon
  • 2 garlic clove, thinly sliced
  • 1 onions, thinly sliced
  • 2 bay leaf
  • 0.5 tsp mixed peppercorns, crushed
  • 4 chicken breasts
  • 125 g savoy cabbage, thinly sliced
  • 2 tins white beans (each approx. 400 g), rinsed, drained
  • salt to taste
  • 0.5 bunch peppermint, leaves torn off
  • 0.5 bunch dill, torn
  • 1 tbsp olive oil
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And that's how it's done
And that's how it's done
Puree the mint, dill, almonds, lemon zest and lemon juice with the water. Add the cheese and salt, mix. Stir in the oil.
Bring the stock, lemon juice, onion, garlic, bay leaf and pepper to the boil in a pan. Add the chicken, reduce the heat, cover and simmer for approx. 20 mins. Remove the chicken, pull away the meat using two forks.
Add the cabbage to the stock, simmer for approx. 5 mins., season with salt. Add the beans, simmer for approx. 5 mins. Add the chicken, heat gently. Serve the chicken and beans with the stock in deep dishes, top with the pesto and herbs, drizzle with oil.