Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Smoked onion and bean stew

When it gets uncom­for­ta­ble out­side, this smo­ked oni­on and bean stew is just the thing. The smo­ked papri­ka pow­der gives this hear­ty stew its spe­cial taste. 

Ingre­di­ents for 4 servings: 


Clean the kid­ney beans, cut off the ends and cut into pie­ces about 3 cm in size – cook for a few minu­tes (in sal­ted water if desi­red) until al den­te. Then strain and quench brief­ly. Put asi­de.
Mean­while, dice or fine­ly chop the oni­ons and gar­lic and fry them in a lar­ge pot wit­hout fat. Add the chop­ped toma­toes and toma­to pas­te and sim­mer briefly.

Then add 1000 ml of vege­ta­ble stock, as well as the smo­ked salt, smo­ked papri­ka and cayenne pep­per. Let ever­y­thing sim­mer unco­ver­ed for about 5 minutes.

Mean­while, rin­se the mil­let under water in a sie­ve and then prepa­re accor­ding to the packa­ge ins­truc­tions. Then rin­se brief­ly again. (If you pre­fer to use pota­toes as an alter­na­ti­ve to mil­let, then cut the pota­toes into pie­ces and boil or steam them with the beans). 

Add the beans to the stew and mix the remai­ning 200 ml of vege­ta­ble stock with the arrow­root flour well and add to the stew to thi­c­ken.
Bring to the boil brief­ly and then remo­ve from the fla­me. If neces­sa­ry, sea­son again with smo­ked salt and colorful pep­per from the mill.

Bon appe­tit!

More such fan­ta­stic recipes are in Gün­ther Karl’s cook­books to find:

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