John Myers
Ingredients for 4 servings:
- 1 can kidney beans, approx. 255 g drained weight
- 1 can tomato(s), chunky, approx. 400 g
- 250 ml meat broth
- 150 g potatoes
- 100g chorizo
- 100 g Cabanossi
- 50g bacon
- 2 cloves garlic
- 1 tbsp tomato paste
- 1 tsp savory
- 1 tbsp paprika powder
- chili powder
- Thyme
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 45 minutes
Cut the potatoes, chorizo, and cabanossi into approximately 1 cm cubes. Roughly chop the red onions and finely chop the bacon. Finely chop the garlic, rinse the kidney beans in a sieve, and drain. Sauté the cabanossi and chorizo pieces over low heat for about 10 minutes, then add the garlic, red onions, and potato pieces and simmer the mixture for another five minutes over slightly higher heat. Add the remaining ingredients (meat broth, kidney beans, chopped tomatoes) and stir in the tomato paste, thyme, paprika, and savory. After 10 minutes of cooking, season everything with salt, pepper, and chili powder. Then place in the oven with the lid closed for 60 minutes to finish cooking at 120°C. A dollop of crème fraîche with a drop of chili oil in the center is a good garnish.
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