Ingredients (2 portions)

200 g dried Spanish white beans
100 g bell peppers
100 g onion
2 teaspoons of hot paprika
2 tablespoons of extra virgin olive oil
15 cl lager beer
salt

Preparation

The white beans and peppers with beer and hot paprika are an excellent vegetarian main course, enriched by the dalthe combination of lager beer and hot paprika. Reducing the doses it may also be a substantial side dish for meat or potatoes.

To prepare it, first leave the dried Spanish white beans to soak in cold water for about 12 hours. Then put them in a pot covered with cold water and bring to boil. After about ten minutes into the boil, drain the beans again and remove the cooking water. This arrangement eliminates some of the substances that can make beans not very digestible. Meanwhile, boil another pot of water and put the beans in it. Continue cooking for about 1 ½ hours, adding salt to the end.

Peel and chop the onion, rinse the bell peppers and cut them into cubes; stew the vegetables in two tablespoons of olive oil for about 10 minutes until they are tender. Now add the beans, fry briefly over high heat, then add the beer, the spicy paprika and a pinch of salt. Continue cooking for another 10 minutes, until the gravy reduces.

Serve the white beans and peppers with beer and hot paprika piping hot, just ready.