Bean stew

200 g fresh green beans

200 g mushrooms

250 g celery

100 g smoked tofu

100 g fresh tofu

1 red bell bell pepper

1 orange bell bell pepper

2 small onions

5 tomatoes

1 tsp coconut oil

100 ml water

Fresh herbs: rosemary, thyme, garlic, chili

Peel and wash the celery, cut into small cubes and sauté in a large pan together with the coconut oil.

Meanwhile, clean the green beans, cut off the ends and simmer gently in a pot of boiling water for 5 minutes.

Clean the mushrooms, quarter them and add them to the celery.

Wash and clean the two peppers, cut them into rough cubes and add them to the mushrooms and celery.

Cut the tofu into small cubes and add to the vegetables.

Once the beans are done, drain and set aside.

Cut the onions into coarse strips and add to the pan

Chop the garlic and herbs and chili, sprinkle over the vegetables and stir in.

Wash the tomatoes, remove the green stalk, cut into eighths and add to the pan. Last, add the beans and water to the vegetables, season with salt and pepper and simmer for 5 minutes.