Spicy tomato and Kasseler pot with white beans

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 red chili pepper(s)
• 600 g Kasseler cutlets, boned
• ½ ciabatta
• 3 tbsp olive oil
• 2 cans of chopped tomatoes (425 ml each)
• 1 tsp vegetable broth, instant
• 1 small can of white beans (425 ml)
• some thyme, dried
• salt and pepper
• Sugar
• some fresh basil, a few leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ideal for cold days

Peel and dice the onions and garlic. Trim the chili, slice it lengthwise, remove the seeds, wash it, and finely chop it. Wash the meat, pat it dry, and cut it into small cubes. For the crostini, cut the ciabatta into thin slices. Heat 2 tablespoons of oil in a large pot or frying pan. Toast the ciabatta slices one at a time on each side. Remove from the pan. Heat 1 tablespoon of oil in the pot. Brown the meat over medium heat for 4-5 minutes, turning occasionally. Briefly fry the onion, garlic, and chili. Add the chopped tomatoes, 100 ml of water, and stock, and bring to a boil. Cover and simmer for about 15 minutes. Place the beans in a sieve, rinse, and drain. Add the thyme and beans to the pot and simmer for a further 3-4 minutes. Season with salt, pepper, and sugar. Serve and drizzle with a dash of olive oil. Sprinkle the torn basil over the top and serve with the ciabatta.