Baked Potatoes with Red Beans’

Rinse the potatoes thoroughly, cut them in half and place them on a baking tray. Cut them with a kitchen knife on the cut side (they will cook faster this way), season with salt and drizzle with oil (1).

Bake the potatoes in the oven heated to 200 °C on the second rack from the bottom for about half an hour.

In the meantime, rinse beans under cold water.

Clean leeks carefully, cut away root end, peel garlic clove.

Cut leek and garlic into fine slices.

Sauté in oil (2).

Add beans, tomato puree and chili and sauté until it smells good.

Extinguish with red wine and soup and simmer the sauce on high fire for about ten minutes.

Finely chop half of the marjoram and add to the beans form.

Season with salt and chili.

To serve, arrange the red beans in deep plates.

Place the potato halves on top and garnish each with 1 tablespoon crème fraîche and the remaining marjoram.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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