White giant bean stew with peppers and minced meat

Ingredients for 4 servings:

• 250 g minced meat
• some olive oil
• 2 large onions, diced
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), yellow, diced
• 1 bell pepper(s), orange, diced
• 3 large potatoes, diced
• 1 liter meat broth
• 50 g tomato paste (triple concentrated)
• 400 g beans (white giant beans from the jar), drained, washed
• Parsley
• marjoram
• some pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

mild-fruity

Brown the minced meat in a little olive oil, then add the diced onion and bell pepper and simmer until slightly softened. Now add the diced potatoes and sauté briefly, then deglaze with the meat broth and stir in the tomato paste. Simmer for about 15-20 minutes, until the potatoes are tender. Then add the white beans, but only heat them in the soup; do not boil them. Season to taste with parsley, marjoram, and a little pepper, if desired. The stew tastes best when it’s well-seasoned.