White bean and mushroom pan

Ingredients for 3 servings:

• 250 g beans, white
• Water for soaking
• 250 g mushrooms, fresh
• 2 large onions
• 1 small carrot(s)
• 2 spring onions
• 1 chili pepper(s), fresh
• 5 cocktail tomatoes
• 350 g tomatoes, chopped from the can
• 2 tbsp ajvar
• 1 tsp vegetable broth, instant
• 100 ml Cremefine
• 1 tbsp garlic oil
• pepper, black
• Paprika powder, hot

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 10 hours 45 minutes

vegetarian

Soak the beans in 1.5 liters of water for at least 10 hours. Cook the beans in the water for at least 1 hour, drain, and rinse in a sieve. Finely chop the remaining vegetables and slice the mushrooms. Sauté the onion and chili in the garlic oil in a wok, then add the beans and vegetables, except for the mushrooms. Cook everything for about 15 minutes. Add the tomatoes and ajvar, season with black pepper, vegetable stock, and paprika. Now add the sliced ​​mushrooms and simmer for another 10 minutes. Finally, add the Cremefine and bring to a boil, adjusting the seasoning if necessary.