Summary

Ingredients

• 400 g meat (poultry, lamb or beef)
• 250 g beans, white, canned or pickled
• 1 bell pepper (s), green, mild, or twice as many small, hot ones, if you like to eat hotter
• 2 bell peppers, red, mild
• 2 cloves garlic)
• 4 tablespoon tomato paste
• 0.5 teaspoon ½ harissa or chili paste
• 2 teaspoons salt
• 1 ½ teaspoon pepper
• 2 teaspoons paprika powder
• 1 teaspoon spice mixture (Tabil), possibly a little more
• some sugar
• possibly crème fraîche or cream cheese
• 3 tablespoon olive oil for frying

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Instructions

1. Cut the meat into pieces that are slightly smaller than goulash. Clean and chop the peppers. Peel and press the garlic. Drain and wash the beans.
2. Heat the olive oil in a saucepan. Lightly salt and pepper the meat and fry it with the green bell pepper and garlic. Deglaze the meat with water and fill up until it is well covered.
3. If beef or lamb was taken, the meat must now simmer covered for about 1 hour. With chicken, you go straight to the next step.
4. Add the white beans and red bell pepper to the pot and, if necessary, add more water until everything is covered. Add tomato paste, harissa, 2 teaspoons of salt, 2 teaspoons of paprika powder, 1.5 teaspoons of pepper, 1-1.5 teaspoons of tabil and a piece of sugar and let the stew cook for about 20 minutes, slightly covered, until a nice, creamy sauce is formed. Stir every now and then so that nothing burns.
5. Serve the stew with bread (baguette or Arabic bread) or rice.
6. For the sensitive palate, e.g., for children who don`t like spicy food, I put a dollop of crème fraîche or cream cheese on the plate.