Colorful bean stew à la Mexico

Ingredients for 8 servings:

• 2 onions
• 3 bell peppers
• 1 gr. can/n kidney beans
• 1 gr. can/n beans, white
• 1 small can of beans in tomato sauce
• 1 small can of beans in chili sauce
• 1 gr. can/n chickpeas
• 3 large potatoes
• 6 pairs of sausages (Wiener)
• 1 can of soup (concentrated oxtail soup)
• 500 ml tomato(s), pureed
• 1 liter meat broth
• salt and pepper
• Paprika powder, sweet
• Sugar
• curry powder
• chili flakes
• cornstarch
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onions and slice into thin strips. Peel the bell peppers, if desired, and cut into bite-sized pieces. Now it gets difficult: open all the cans and drain the kidney beans, white beans, and chickpeas. Heat a large pot with a little oil. Sauté the onions over low heat for 15 minutes, then add the bell pepper pieces. Dust with about 2 tablespoons of paprika powder, top up with the stock, passata, and oxtail broth. Now add the beans, chickpeas, and finely diced potatoes, bring everything to a boil, and simmer for 20-30 minutes. Yes, I know, the bell pepper pieces will be very soft, but that’s how it should be. Season to taste with salt, pepper, sugar, curry powder, and chili flakes. Bring to a boil briefly over high heat and, if necessary, thicken with cornstarch mixed with a little water. Turn off the heat and let the pot stand on it for several hours. It’s best to cook it the day before, as the stew is best reheated. Oh, and don’t forget to chop up the sausages before reheating!