A bean recipe for every taste:
Soak the beans covered with water overnight.
A day later, bubble with the soaking water.
Rinse the greens, clean them and tie them again. Rinse 1 onion, cut in half unpeeled, then add to the beans form with the greens as well as the bay spice. Cook the beans at low temperature with the lid closed, depending on the age (of the beans, not of the cook :-)). Simmer for 50-60 minutes on low heat.
Rinse, clean and dice the peppers. Peel and dice the remaining onion. Heat the oil and fry the onion until transparent. Add the bell bell pepper. Peel the garlic and squeeze it through a press. Add the paradeis pulp and the red wine and cook for 5 minutes.
Remove the onion halves, the greens and the bay leaf spice from the pot. Add the vegetables to the beans form and pour enough water to make a soup, then let it boil all over again. Refine the soup with crème fraîche, season with salt, marjoram and Tabasco and serve hot.
48 g of carbohydrates, 19 g of fiber **.