Bean and tomato stew

Ingredients for 4 servings:

• 1 can of white beans, 425 g
• 1 red chili pepper(s)
• 1 chili pepper(s), green
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 75 g breakfast bacon
• 1 tbsp oil
• 1 can of tomatoes, peeled, 850 g
• ¼ liter vegetable broth
• some paprika powder, hot
• some caraway

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

According to my mother’s recipe

Drain the beans in a sieve, rinse, and let them drain. Trim the chilies, cut them lengthwise, remove the seeds, rinse, and slice them into fine rings. Peel and finely dice the onion and garlic clove. Dice the bacon. Heat the oil in a pan and fry the bacon. Add the onion and garlic and sauté until translucent. Chop the tomatoes slightly and add them along with their juice and vegetable stock, along with the beans and the sliced ​​chilies. Bring everything to a boil and season with paprika and caraway. Cook for about 5 minutes over medium heat.