Green bean stew meets chili con carne

Ingredients for 6 servings:

• 500 g minced beef
• 1 onion(s)
• 1 clove(s) garlic
• 1 red bell pepper(s)
• 2 tomatoes
• 400 g beans, green, fresh or frozen
• 4 tbsp tomato paste
• olive oil
• 3 tsp savory, dried, use less if fresh
• chili flakes
• salt and pepper
• 1 liter of broth
• 2 tsp oregano
• 1 can kidney beans

Instructions

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

Clean the fresh green beans and cut into bite-sized pieces. Wash, deseed, and cut the bell peppers into bite-sized pieces. Blanch the tomatoes in boiling water and peel them. I place them in a pot of boiling water for a few seconds; they’re then very easy to peel. Remove the stems and dice. Dice the onion. Peel and chop the garlic, or add it to the meat later through a press. Heat oil in a large pot, fry the onion until translucent, add the ground meat, and sear well. Mix in the garlic, tomato paste, chili flakes (amount according to taste), oregano, and savory, and season generously with salt and pepper. Pour in the broth. Add the green beans, diced bell peppers, and tomatoes, and simmer over medium heat until the green beans are tender. This will vary depending on whether you used frozen or fresh beans. Just before the end of the cooking time, add the rinsed kidney beans and season with salt, pepper and chili, if desired.