Liver dumpling ragout

Ingredients for 2 servings:

• 125 g bacon
• 4 dumplings (liver dumplings), homemade or store-bought
• 500 g beans, green, also can
• 1 large onion(s)
• 2 cloves garlic
• 1 chili pepper(s), spiciness to taste
• n. B. water
• 2 tbsp vegetable broth
• salt and pepper
• Paprika powder
• nutmeg
• curry powder
• oregano
• Sauce thickener
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the slightly different variant, not only for southern Germany

Cut the bacon into small cubes and fry in the fat until hot. Add the finely diced onions, finely chopped garlic, and finely chopped chili. In the meantime, blanch the beans and, once the bacon is cooked and the onions are translucent, add them to the pan. Stir the beans into the pan with the remaining ingredients. Fry briefly (about 5 minutes). Top up with water and add the vegetable stock. Season to taste and bring to a boil briefly. Thicken with a sauce thickener, if desired. Quarter the liver dumplings and add them to the pan. Stir carefully and heat the liver dumplings through. Season again to taste. Serve with mashed potatoes. Variation: Replace the beans with fresh chanterelles, which are then added to the pan immediately after washing.