Neapolitan bean soup

Ingredients for 2 servings:

• 100 g beans, large white (dried)
• 1 large onion(s)
• 2 garlic cloves
• 300 g beef (shoulder)
• 1 red bell pepper(s)
• 1 Pepper
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 300 g tomatoes, peeled (can)
• salt and pepper
• 400 ml meat broth
• 30 g pasta (small croissants)
• 20 g bacon, lardo (Italian)
• 1 pinch(s) of oregano
• ½ bunch basil, fresh

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 13 hours 55 minutes

Soak the beans in plenty of water overnight. Drain the beans, cover with plenty of fresh water, and simmer for about 1 hour until soft. Meanwhile, peel and finely chop the onion and garlic. Rinse the meat, pat dry, and cut into bite-sized pieces. Trim, peel, and dice the bell peppers. Cut the chili peppers lengthwise, remove the seeds, and chop very finely. Roughly chop the tomatoes. Heat olive oil in a large casserole dish, sear the meat (in batches if necessary), and add the onion. Add the tomato paste, garlic, bell peppers, chili peppers, and tomatoes; season with salt and pepper. Add well-seasoned beef broth, cover, and simmer gently for about 20 minutes. Then add the pasta to the stew and simmer for another 8-10 minutes. Finely slice the bacon. Add the drained beans and bacon to the soup and simmer until thickened. Season with oregano, salt, and pepper to taste. Chop the basil and add it to the stew just before serving. Tip: This stew tastes even better if you have some homemade beef broth on hand.