Potato pan with peppers and salami

Ingredients for 4 servings:

• 700 g potatoes, peeled, cut into 1 cm cubes
• Water (salt water)
• 500 g red bell pepper(s), cut into pieces
• 1 onion(s), very finely diced
• 2 garlic cloves, very finely diced
• 1 small can of kidney beans
• 150 g salami, cut into small pieces
• 1 bunch of parsley
• 3 tbsp olive oil
• Salt and pepper, black
• Paprika powder, sweet
• possibly bacon
• possibly onion(s), cut into rings

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Pre-cook the potatoes in salted water for about 10 minutes, drain, and set aside. Rinse the kidney beans in cold water and drain well. Heat the oil in a non-stick pan and fry the potatoes for about 10 minutes, turning occasionally, until golden brown. Add the bell peppers, onion, garlic, and salami and fry for another 5 minutes, stirring. Heat the kidney beans in the pan. Sprinkle everything with chopped parsley. Note: For a more generous serving, mix the red, green, and yellow bell peppers and also fry the bacon cubes and onion rings.