Franconian white bean stew with tomatoes and red wine

Ingredients for 4 servings:

• 250 g beans, white, dried
• 2 tbsp rapeseed oil
• 125 g onion(s)
• 1 tsp, heaped paprika powder
• 1 tsp cumin powder
• 1 ½ tbsp, heaped tomato paste
• 400 g tomatoes, chopped, from the can
• 500 ml meat broth
• 200 g leek
• 300 g potatoes
• 175 ml red wine, dry
• 3 medium-sized garlic cloves
• Salt and pepper, freshly ground

Instructions

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

Soak the white beans in plenty of water overnight. Peel the onions and wash and peel the potatoes, then dice both into small pieces. Halve the leek lengthwise and cut into strips. Wash thoroughly. Heat the oil in a pan and fry the diced onions until they begin to brown. Add the tomato paste, paprika, and cumin powder and sauté briefly. Deglaze with the stock and chopped tomatoes. Drain the beans, add them, and simmer for about 60-70 minutes. Mash the diced potatoes and leek in the red wine and mix in with the garlic. Simmer gently for about 10-15 minutes. Season with salt and pepper. Add a little more stock, if desired.