Summary

Ingredients

• 250 g beans, white, dried
• 500 ml water
• 1 small onion (s)
• 1 clove garlic
• 1 small carrot
• 1 medium tomato (s)
• 1 medium bell pepper (s), red
• 1 teaspoon mint, fresh or dried
• 1 teaspoon savory, dried or fresh
• 1 pinch baking soda
• 60 ml sunflower oil
• 2 tablespoon flour
• 1 tablespoon paprika powder, noble sweet
• salt

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Instructions

1. Soak the beans in plenty of water (approx. 700 ml) for 12 hours or overnight.
2. Drain the beans in a sieve and rinse with cold water. Throw away the water. Put the beans in a saucepan and bring to the boil with 500 ml of water. Add baking soda and cook until almost soft (approx. 1 hour). Only add salt at the end.
3. If you don`t have time to soak, you can cook the beans right away. Halfway through the time, the cooking water must be poured off and fresh water refilled. In this case, do not use baking soda.
4. Peel the onion and garlic and chop as small as possible, use a flash chopper if necessary. Peel and chop the carrot, wash and core the paprika and chop. Grate tomato.
5. When the beans are soft but still have a very small bite, add the carrot, bell pepper, onion and garlic to the bean water. Cook for about 10 minutes. Add the tomato and cook for another 5 minutes. Season to taste with mint (you can get this dried in oriental shops), savory and salt.
6. Heat 60 ml of oil for the roux in a separate, small saucepan. First mix the flour, then the paprika powder. Stir until there are no more lumps, then deglaze with a cup / ladle of bean liquid and stir again. Remove from the heat and immediately mix with the rest of the bean liquid while stirring. Bring to the boil briefly and remove from the stove.
7. Traditionally, you eat hot chillies or pepperoni and of course - how could it be otherwise - white bread.
8. Tip for those in a hurry:
9. You can of course also use canned beans, simply fry the onion and garlic in the oil for the roux until they are soft. Add flour and paprika powder and sauté. Pour in the grated tomato and canned beans (including the liquid) and bring to the boil. Pour in water and season with the spices.