Summary

Ingredients

• 150 g beetle beans, dried (fire beans)
• 350 ml beef broth
• 1 tablespoon butter
• 50 g onion (s), cut into not too fine cubes
• 1 clove garlic, finely chopped
• 1 teaspoon tomato paste
• 0.5 teaspoon ½ paprika powder
• 0.5 teaspoon ½ pul beaver
• 1 tablespoon, heaped horseradish from the jar
• 1 teaspoon savory, dried
• 1 small tomato (s), peeled, cut into small cubes
• 50 g red pepper (s), cut into small cubes
• Salt and pepper, freshly ground
• 30 g bacon cubes, cut into small pieces
• 1 slice toast, diced
• 2 tablespoon crème fraîche

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Instructions

1. Soak the beans overnight. The next day, cook in lightly salted water in about 1 hour. Then pour it off.
2. Heat the butter in the saucepan, fry the onion cubes in it until they start to brown a little.
3. Sauté tomato paste, paprika powder and garlic. Top up with the broth, add the drained beans and cook everything through.
4. Mix the bean soup well in a blender and pour back into the pot. Possibly add a little more broth. Stir in pul beaver, horseradish, savory, diced tomatoes and diced paprika and simmer for about 5 minutes. Season to taste with salt and pepper.
5. Meanwhile, fry the bacon cubes with the toast cubes in a pan with a little oil.
6. Scoop the soup onto two plates, place 1 tablespoon of crème fraîche in the middle and sprinkle with the bacon and bread cubes.
7. You can also serve some farmer`s bread or baguette with it.