Summary

Ingredients

• 1 can kidney beans, approx. 255 g drained weight
• 1 can tomato (s), chunky, approx. 400 g
• 250 ml meat broth
• 150 g potato (s)
• 100 g chorizo
• 100 g Cabanossi
• 50 grams bacon
• 2 cloves garlic
• 1 tablespoon tomato paste
• 1 teaspoon savory
• 1 tablespoon paprika powder
• Chilli powder
• thyme
• salt and pepper

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Instructions

1. Cut the potatoes, the chorizo and the cabanossi into approx. 1 cm cubes. Roughly chop the red onions and cut the bacon into fine pieces. Finely chop the garlic, rinse the kidney beans in a colander and drain.
2. Braise the cabanossi and chorizo pieces for about 10 minutes on low heat, then add the garlic, red onions and potato pieces and braise the mixture again for five minutes on a slightly higher heat. Add the remaining ingredients (meat stock, kidney beans, chunky tomatoes) and stir in the tomato paste, thyme, paprika powder and the savory. After 10 minutes of cooking, season everything with salt, pepper and chili powder.
3. Then place in the oven for 60 minutes with the lid closed to finish cooking at 120 ° C.
4. A dollop of crème fraîche with a drop of chili oil in the middle is ideal for garnishing.