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Tomatensalat (Tomato Salad

Tomatensalat (Tomato Salad recipe image
This dish is less of a fresh garden salad and more of a rustic, comforting stew featuring white beans, diced ham, potatoes, and celery in a savory beef broth. The flavors meld together as the beans and potatoes simmer until tender, creating a thick, satisfying meal. It is perfect for a chilly lunch, a picnic side dish, or a light dinner. Simple to make with pantry staples, this recipe offers a warm, savory experience that is both filling and flavorful.
Cooking Method: , , , , , , , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 433.8
Description
This dish is less of a fresh garden salad and more of a rustic, comforting stew featuring white beans, diced ham, potatoes, and celery in a savory beef broth. The flavors meld together as the beans and potatoes simmer until tender, creating a thick, satisfying meal. It is perfect for a chilly lunch, a picnic side dish, or a light dinner. Simple to make with pantry staples, this recipe offers a warm, savory experience that is both filling and flavorful.
Ingredients
  • 1 1/4 cup White Beans; Dry
  • 4 ounce Ham; Cubed
  • 1 cup Water (for soaking beans)
  • 1/4 cup Celery; Diced
  • 1 ea Green Onion; Diced
  • 1 ea Onion; Yellow, diced
  • 1 ea Potato; Peeled & Diced
  • 1 teaspoon Butter
  • 2 teaspoon Unbleached Flour
  • 3/4 cup Beef Broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
Directions
  1. 1
    Rinse the dry white beans and soak them in water for at least 4 hours or overnight. Drain and rinse before cooking.
  2. 2
    In a medium saucepan, combine the soaked beans with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer until beans are tender, about 45-60 minutes. Drain and set aside.
  3. 3
    In the same saucepan, melt butter over medium heat. Add diced yellow onion and celery, sauting until softened, about 5 minutes.
  4. 4
    Sprinkle flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
  5. 5
    Gradually whisk in the beef broth, stirring until smooth and no lumps remain.
  6. 6
    Add the cooked white beans, cubed ham, diced potato, and seasonings (salt and pepper) to the saucepan.
  7. 7
    Bring to a gentle simmer, cover, and cook for 15-20 minutes until potatoes are fork-tender and the stew has thickened.
  8. 8
    Stir in the diced green onions just before serving. Adjust salt and pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 433.8kcal
% Daily Value *
Total Fat 11.8g19%
Saturated Fat 4.6g23%
Cholesterol 85.8mg29%
Sodium 3797.3mg159%
Total Carbohydrate 37.8g13%
Dietary Fiber 3.7g15%
Sugars 5.6g
Protein 41.3g83%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original title "Tomatensalat" is misleading as there are no tomatoes in the ingredient list. This is effectively a white bean and ham stew.

If you do not have time to soak dry beans, you can use 2 cans (15 oz each) of canned white beans, drained and rinsed. Skip the boiling step for the beans and add them directly with the broth in step 5.

For a vegetarian version, omit the ham and use vegetable broth instead of beef broth. Add an extra teaspoon of smoked paprika for depth of flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The stew will thicken as it cools; add a splash of water or broth when reheating.

Keywords: bean soup, ham, white beans, celery, potato, onion, beef broth, hearty, comfort food, stew, easy dinner, vegetarian friendly, protein packed, rustic, warm salad, simmered, pantry meal, side dish, lunch
Read it online: https://www.chefs-mate.com/recipe/tomatensalat-tomato-salad-2/