Products (8-10 portions):
500 g white beans
200 g aubergine
200 g carrots
200 g mushrooms
100 g onions
2 cloves of garlic
30 ml tomato puree
30 ml red wine
50 g flour
1.5 l vegetable broth
Salt, black pepper, thyme
Dried chilli peppers
Soak the beans in water overnight.
On the next day, start cooking it in a deep saucepan, only with water, enough to cover it.
When the water boils, throw it away and put on fresh water.
Now, let the beans boil until ready, without adding any spices.
In a separate saucepan, start frying onion and garlic in a little oil.
After 3-4 minutes, add the carrots, mushrooms and aubergines, add the spices salt, pepper and thyme.
Cook it for 10 minutes, then add the tomato puree and the flour, fry everything and add the wine.
Let it boil for 5 minutes for alcohol to reduce, and then add the vegetable broth, smoked paprika and cayenne powder.
Let it cook for 40 minutes until ready and thick enough.
When the beans is ready, we put it to the ready stew and stir together.
Serve it with dried hot chilli peppers.