Summary

Ingredients

• 500 g round beef
• 1 onion (s)
• 1 clove garlic
• 1 red pepper (s)
• 2 tomato (s)
• 400 g beans, reen, fresh or frozen
• 4 tablespoon tomato paste
• olive oil
• 3 teaspoons savory, dried, use less if it is fresh
• Chilli flakes
• salt and pepper
• 1 liter broth
• 2 teaspoons oregano
• 1 can kidney beans

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Instructions

1. Clean the fresh green beans and cut into bite-sized pieces. Wash and core the peppers and cut into bite-sized pieces. Scald the tomatoes with boiling water and peel them. I put them in a pot of boiling water for a few seconds, after which they are very easy to skin. Remove the stalk and dice. Dice the onion. Peel and chop the garlic or add it to the meat later through the press.
2. Heat oil in a large saucepan, fry the onion in it until translucent, add the minced meat and let it sear nicely. Mix in the garlic, tomato paste, chilli flakes (amount depending on taste), oregano and savory and season with plenty of salt and pepper. Pour in the broth. Add green beans, diced paprika and tomatoes and simmer everything on medium heat until the green beans are cooked through. That varies depending on whether you have taken frozen or fresh beans.
3. Shortly before the end of the cooking time, add the rinsed kidney beans and season everything with salt and pepper and possibly chilli.