White beans Spanish style

Ingredients for 4 servings:

• 3 tbsp extra virgin olive oil
• 1 large onion(s), chopped
• 3 large garlic cloves, finely sliced
• 1 large bell pepper(s), red, chopped
• 2 zucchini, cut into thick slices
• 170 ml dry white wine or vegetable stock
• 500 ml tomatoes, pureed
• 150 ml vegetable stock
• 1 tsp sugar
• 300 g beans, white from the can, drained
• 2 bay leaves
• 1 tbsp Thyme, fresh or 2 tsp dried
• 1 tsp paprika powder, smoked, hot
• 3 handfuls of kale or black cabbage
• Sea salt and pepper, black
• e.g. sour cream
• n. B. Bread(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Heat the oil in a large pot and sauté the onion for 6 minutes until translucent. Add the garlic, bell pepper, and zucchini and sauté for another 5 minutes, or until the vegetables are tender. Pour in the wine and cook until the liquid has reduced by half. Add the passata and vegetable stock and bring back to a boil. Stir in the sugar, white beans, bay leaves, thyme, and paprika and simmer for 30 minutes, or until the sauce has thickened. If you don’t want to use canned beans, you can also pre-cook dried white beans. Remove the tough stems from the kale and tear the leaves apart. Stir in the kale, season with salt and pepper, and cook for 3 minutes, or until the leaves are tender. Serve with a dollop of sour cream and fresh bread.