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Mediterranean Rooibos Chowder

Wash beans and cook in salt water for 5 minutes. Take from stove and let soak until tender for 1 1/2 hours. Boil again for 1 1/2 hours until done. Dice bacon and fry. Peel and crush garlic, peel and dice onions. Wash and slice celery and carrots. Add garlic, onions, celery, carrot and rosemary to bacon and sautée. Wash and slice cabbage, pumpkin and leek. Add vegetables, remaining spices and rooibos infusion to beans, followed by sautéed ingredients. Simmer for 30 minutes and season to taste with salt and pepper. Serve hot with whole grain bread or fresh baguette.

For 6 servings you need:

  • 3 l hot Rooibostea
  • 500 g white beans
  • 250 g bacon
  • 2 cloves garlic
  • 1 onion
  • 2 celery sticks
  • 1 carrot
  • 1/2 cabbage
  • 1/2 pumpkin
  • 2 leeks
  • 1 tsp dried rosemary
  • 30 g tomato paste
  • 1 tsp dried basil
  • 3 tsp chopped parsley
  • 1 clove
  • salt and pepper