Colorful Bean Stew À La Mexico

Summary

Ingredients

• 2 onions)
• 3 bell pepper (s)
• 1 large can kidney beans
• 1 large can (s) beans, white
• 1 small Can (s) beans in tomato sauce
• 1 small Can (s) beans in chili sauce
• 1 large can chickpeas
• 3 large potato (s)
• 6 pairs sausages, (Viennese)
• 1 can soup, (concentrated oxtail soup)
• 500 ml tomato (s), passed
• 1 liter meat broth
• salt and pepper
• Paprika powder, noble sweet
• sugar
• Curry powder
• Chilli flakes
• food starch
• oil

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Instructions

1. Peel the onions and cut into fine strips. Peel the peppers and cut them into bite-sized pieces. And now it`s going to be difficult: open all the cans and drain the kidney beans, white beans and chickpeas.
2. Heat a large saucepan with a little oil. Sweat the onions over low heat for 15 minutes, then add the pepper pieces. Dust with approx. 2 tablespoons of paprika powder, top up with the broth, the tomato puree and the oxtail soup. Now add the beans, the chickpeas and the potatoes cut into fine cubes, bring everything to a boil and simmer for 20-30 minutes. Yes, I know the pepper pieces get very soft, but that`s how it should be.
3. Then season with salt, pepper, sugar, curry powder and chilli flakes. Bring to the boil briefly over high heat and, if necessary, thicken with cornstarch mixed with a little water. Now turn off the plate and let the pot stand on it for several hours. It`s best to cook the day before, because the stew is only really good once it has been warmed up. Oh yes, snip the sausages in before warming up!