Summary

Ingredients

• 500 g beans, reen
• 500 g pork oulash
• 500 g beefsteak tomato (s)
• 2 thick onion (s)
• 1 tablespoon flour
• 100 ml white wine, dry
• 100 ml broth
• 3 bay leaves
• 1 teaspoon savory, dried
• 100 ml olive oil
• 1 clove garlic
• salt and pepper
• 1 tablespoon paprika powder, noble sweet
• 3 sprigs thyme
• 125 g crème fraîche
• 2 stalks parsley for garnish

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Instructions

1. Break or cut the beans into pieces - depending on the variety. Roughly chop the onions. Scald the tomatoes briefly with boiling water, rinse in cold water, then peel and cut into eighths.
2. Sear the meat in 1 tablespoon of olive oil. Add the onions, tomatoes and beans. Pour the herbs and spices over it. Deglaze with wine and broth. Cook the dish in a closed pot for 90 minutes.
3. Take about 100 ml of bean stock out of the pot, let it cool down a bit, mix the flour with it and mix it into the dish. Cook vigorously until the stew is nicely bound.
4. Then take the pan off the stove and mix in the remaining olive oil. To serve, add a teaspoon of crème fraîche and some finely chopped parsley to each serving. There is also boiled potatoes.