Ingredients for 4 servings:
- 600g onions
- 4 large cloves of garlic
- 2 glasses of tomatoes, chopped
- 7 tbsp Simple tomato paste
- 200 g garden beans
- 1200ml Vegetable broth
- 2 Tea spoons smoked sea salt
- 3 tsp smoked paprika powder
- 1 tbsp Arrowroot flour
- 250 g Golden millet or alternatively 8 boiled potatoes (waxy)
- 2 pinches Cayenne pepper
- 1/2 tsp colorful mill pepper
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.