Products (for 8-10 servings):
- 500 g white beans
- 200 g blue tomato
- 200 g carrots
- 200 g mushrooms
- 100 g onion
- 2 cloves of garlic
- 30 ml tomato paste
- 300 ml red wine
- 50 g flour
- 1.5l vegetable broth
- Salt, pepper, fresh thyme
- Smoked paprika - Chilli Hills Smoked Paprika
- Cayenne pepper - Chilli Hills Cayenne Powder
- Dried chili peppers
Instructions:
The beans are soaked in water overnight.
The next day, start cooking it in a deep pot with just enough water to cover it. When it boils, discard the first water and add new water.
Now let it boil until it is done, without adding any spices.
In a separate pot, start by frying the onion and garlic in a little oil.
After 3-4 minutes, add the carrots, mushrooms, and eggplants and season with salt, pepper, and thyme.
Cook for about 10 minutes and now add the tomato puree and flour, fry it well and add the wine.
It's good to boil for about 5 minutes until the alcohol is reduced and add the vegetable broth, smoked paprika, and cayenne pepper.
Let it cook and after 40 minutes it is ready, when it has thickened nicely. When the beans are cooked, add them to the finished stew and stir.
Serve with crushed red chili peppers.
