Cut bacon into 1 cm cubes, dice onion and carrot, and chop garlic. Drain cooked white beans; measure 12 g sweet ground paprika separately as the spice.

Ingredients

• 800 gBeans, white, mature seeds, cooked, boiled, without salt
• 160 gPork, cured, bacon, unprepared
• 250 gOnions, raw
• 150 gCarrots, raw
• 400 gTomatoes, red, ripe, canned, packed in tomato juice
• 12 gSpices, paprika
• 15 gGarlic, raw
• 900 gBeverages, water, tap, drinking
• 3 gSalt, table

Method

1. Cut bacon into 1 cm cubes, dice onion and carrot, and chop garlic. Drain cooked white beans; measure 12 g sweet ground paprika separately as the spice.
2. Cook bacon in a heavy pot over medium heat for 6 minutes. Add onion and carrot and soften them for 6 minutes in the rendered fat.
3. Remove from heat for 30 seconds, stir in ground paprika and garlic, then add tomatoes, beans, 900 g water and 3 g salt.
4. Simmer covered at 95 °C for 45 minutes; after 30 minutes crush about one third of the beans against the pot wall. Water and bacon fat both remain in the stew.
5. Uncover and reduce for 12 minutes to a thick stew that holds on a spoon. Serve hot without an uncounted side.