A bean recipe for every taste:
Glaze evenly diced peppers in hot oil with onions and chopped chilies. Tomatize with paradeis pulp, lightly deglaze with a little red wine. Remove and in the drippings sauté the diced celery and the blanched beans cut wide. Add the mustard and the remaining paradeis pulp and add the diced paradeis. Remove the peel from the potatoes, cut them into small cubes and add them. Add the garlic and simmer for at least 1 hour. At the end add the cooked beet cut into pieces. Season to taste and add the kitchen herbs about 2 minutes before eating.
Tip: This stew can be wonderfully refined with a hard sausage spread or possibly cabanossi.
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