Peel and dice the potatoes. Then pour it into 0.5 l of cold salt water. Core, wash and dice the paprika. Peel and cut the leek. Add to the potatoes together with the vegetable stock.
For fresh green beans: remove the stems from the beans and place in a second saucepan. Add salt and a little sugar, pour boiling water over it and cook for about 15 minutes. Then drain and set aside.
Heat the potato mixture in a closed saucepan. As soon as it boils, remove the lid, add the chopped tomatoes and simmer over medium heat.
Dice onions, garlic and mushrooms and fry in a pan with a little olive oil over medium heat for about 10 minutes. Then put in the potato pot and cook with it.
Put the beans, the thyme plucked from the stems, the olive herbs and a good dash of olive oil in the potato pan. Let the stew simmer for about an hour.
In the meantime, wash the Hokkaido and cut the unsightly spots out of the shell. Then cut, core and dice. The Hokkaido bowl is great to eat with. Chop the parsley.
After about an hour of cooking, add the Hokkaido cubes to the stew. Then let the stew cook for another 20-30 minutes. Meanwhile add 1 tablespoon of sugar.
Season the stew with olive oil, salt, pepper and chilli to taste. This is the basic seasoning, other seasonings are of course optional. I can recommend a small piece of ground vanilla pod.
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