Roasted Bean Stew with Cheese

Name: Roasted Bean Stew with Cheese
Yield: 4
Ingredients: 125 g of mortadella, cut into cubes; 1 tablespoon of chopped onion; 2 cloves of garlic, mashed; 1/2 kg of tomatoes, peeled and seeded, diced; 1 tablespoon of chopped fresh parsley; to taste salt and black pepper; 1/4 cup of vinegar; 400 g of cooked beans or 2 cans of bean flakes; 200 g of melted cheese or mozzarella, cut into slices

1
125 g of mortadella, cut into cubes
2
1 tablespoon of chopped onion
3
2 cloves of garlic, mashed
4
1/2 kg of tomatoes, peeled and seeded, diced
5
1 tablespoon of chopped fresh parsley
6
to taste salt and black pepper
7
1/4 cup of vinegar
8
400 g of cooked beans or 2 cans of bean flakes
9
200 g of melted cheese or mozzarella, cut into slices

Ingredients

1
125 g of mortadella, cut into cubes
2
1 tablespoon of chopped onion
3
2 cloves of garlic, mashed
4
1/2 kg of tomatoes, peeled and seeded, diced
5
1 tablespoon of chopped fresh parsley
6
to taste salt and black pepper
7
1/4 cup of vinegar
8
400 g of cooked beans or 2 cans of bean flakes
9
200 g of melted cheese or mozzarella, cut into slices

Directions

1
Fry the mortadela in a skillet and remove with a spatula
2
Next, lightly fry the onion and garlic without browning
3
Add the tomatoes
4
Add the parsley, salt, black pepper, and vinegar and cook for 2 minutes
5
Add the cooked beans and mortadela and let it simmer
6
Pour this mixture into a 6-cup baking dish and bake in a moderate oven (170°C) for 30 minutes
7
Remove from oven, cover with slices of melted cheese or mozzarella, and bake for an additional 5 minutes until the cheese melts
8
Serve hot