Bean Soup Fiery and Hot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 1 min |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g beef
- 250 g beans, dried
- 3 bell peppers, pitted and cut, as colorful as possible
- 2 onion (s), not too finely chopped
- 2 cloves garlic, finely chopped
- 1 can tomato (s)
- 3 tablespoon paprika powder, noble sweet
- 2 chilli pepper (s), halved
- 500 ml water
- 250 ml red wine
- 1 pinch thyme
- 1 pinch cumin
- 50 g bacon, fat, cut into cubes
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the beans overnight and do not cook too soft in the soaking water the next day. Do not add salt, otherwise the beans will stay hard. Cut the meat into small pieces
- Leave the bacon in a large saucepan and sauté the onions until translucent. Remove the onions and brown the meat well in the fat. Add the peppers and fry briefly. Add the onions with the finely chopped garlic to the meat. Add the beans, tomatoes and chilli. Dust with paprika and add a little water. Let simmer for 10 minutes.
- Add pepper, salt and the spices, pour in the remaining water and red wine. Cook for about 30 minutes, until everything is cooked through.
- Serve with a nice farmer`s bread.
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