Bean and tomato stew

Ingredients for 4 servings:

• 500 g beans, green
• 500 g pork goulash
• 500 g beefsteak tomatoes
• 2 large onions
• 1 tbsp flour
• 100 ml dry white wine
• 100 ml broth
• 3 bay leaves
• 1 tsp savory, dried
• 100 ml olive oil
• 1 clove(s) garlic
• salt and pepper
• 1 tbsp paprika powder, sweet
• 3 sprigs of thyme
• 125 g crème fraîche
• 2 sprigs of parsley for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Break or cut the beans into pieces, depending on the variety. Roughly chop the onions. Briefly blanch the tomatoes in boiling water, rinse with cold water, then peel and cut into eighths. Sear the meat in 1 tablespoon of olive oil. Add the onions, tomatoes, and beans. Sprinkle with the herbs and spices. Deglaze with the wine and stock. Cook the dish in a covered pan for 90 minutes. Remove about 100 ml of bean stock from the pan, let it cool slightly, then stir it into the flour and mix it into the dish. Boil vigorously until the stew is nicely thickened. Then remove the pan from the heat and stir in the remaining olive oil. To serve, top each portion with a teaspoon of crème fraîche and some finely chopped parsley. Serve with boiled potatoes.