John Myers
Ingredients for 6 servings:
- 3 can/n beans, white
- 2 can/n tomatoes, chunky
- 3 pairs of paprika sausages
- 4 chili peppers
- ½ liter red wine
- 0.2 liters of ketchup
- 2 onions
- 2 garlic cloves
- 4 tbsp tomato paste
- salt and pepper
- Cayenne pepper
- some butter
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes
Peel and finely dice the onions and garlic. Finely chop the chilies. Briefly sauté the onions, garlic, and chilies in butter. Add the tomato paste and fry briefly. Deglaze the dish with half a liter of red wine (the better the wine, the better the stew). Then add the beans, tomatoes, and ketchup. Finally, add the sliced paprika sausage. Let the stew simmer for at least 1.5 hours, stirring occasionally. Finally, season with salt, pepper, and cayenne pepper. It’s important that the stew simmers for a long time, otherwise it loses its flavor. If you like, you can add more or less chilies. I’m not usually a fan of canned chilies, but this is perfect for cold days. Reheated the next day, the stew tastes almost better, but there’s usually nothing left.
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