White Bean Stew

Ingredients

• 350 g dried white beans
• 1 bay leaf
• 0.5 tsp Peppercorns
• 2 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 1 fresh red chili pepper
• 3 sage leaves
• 1 sprig rosemary
• 1 sprig thyme
• 50 g sun‑dried tomatoes
• 500 g peeled canned tomatoes
• 1 dried chili pepper
• 1 tsp balsamic vinegar

Instructions

1. 1.

   Soak beans overnight covered with water. Drain the next day and cover them in a pot with fresh water. Add bay leaf, peppercorns, and a few drops of oil; bring to a boil. Simmer partially covered for about 1 hour, adding more water if needed.

2. 2.

   Peel and finely dice onion and garlic. Slice the fresh chili lengthwise, remove seeds, rinse, and chop. Heat remaining oil in another pot. Add onion, garlic, and chili; sauté until fragrant.

3. 3.

   Wash, dry, and shake off sage, rosemary, and thyme; chop leaves or needles into small pieces. Dice sun‑dried tomatoes. Roughly chop canned tomatoes and add to the onion mixture along with herbs and sun‑dried tomatoes. Simmer for about 15 minutes until thickened.

4. 4.

   Add the cooked, well‑drained beans and briefly stir in place with a hand blender. Crumble the dried chili. Season the white bean stew with chili, salt, and vinegar to taste.