Summary

Ingredients

• 500 g beans (quail beans), dried
• 700 g potato (s)
• 3 tablespoon olive oil
• 1 teaspoon, heaped savory
• 200 g bacon, finely diced
• 4 Mettenden
• 2 onions)
• 2 cloves garlic
• 1 leek
• 1 large carrot
• 1 piece (s) celery
• 1 bunch parsley
• Meatsoup
• 2 chilli pepper (s), dried
• 2 tomato (s)
• 4 tablespoon tomato paste
• 1 teaspoon thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika powder (rose paprika)
• 1 tablespoon salt
• 0.5 teaspoon ½ pepper
• 0.5 tablespoon ½ sugar
• 5 tablespoon fruit vinegar

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Instructions

1. Wash the quail beans and soak them in enough cold water, they must always be covered, preferably overnight.
2. The next day, drain the beans, collecting the slightly brownish soaking water. Put the beans with the whole, peeled potatoes in a saucepan, season with salt, just cover with the soaking water and cook with savory for a total of approx. 2 hours. If too much water evaporates, top up with soaking water or broth. After about 20-30 minutes, remove the cooked potatoes and let them cool down.
3. In the meantime, peel the onions and vegetables and chop them quite finely. Leave the bacon in a pan and sweat the onion cubes until translucent. Then add garlic, tomatoes, carrot, celery, leek, fry for a few minutes and add to the stew. Cut the meatloaf into small slices and add them as well. Cover and simmer over low heat until the beans are cooked through.
4. Press the potatoes through a potato press and add to the stew. Then add parsley, chilli, pepper, paprika, cayenne pepper, sugar, thyme, vinegar and tomato paste as desired and season to taste.
5. Then let the stew stand on the switched off stove.
6. The stew tastes even better when warmed up.