Ingredients
400 g cooked white beans
1 onion
2 tbsp oil
1-2 tbsp sugar
1-2 tbsp tomato paste
1 small green pepper
1 tsp paprika powder
1-2 cloves garlic
Salt
Balsamic vinegar

If required:
1 tsp lapsang souchong
Smoked salt
Chilli
1 tbsp fermented black soybeans

Preparation
Slowly fry or sauté finely chopped onion in oil until it takes on a light colour. Add sugar to taste and allow to caramelise. Finally, add the finely chopped green pepper; add the soft-boiled beans and tomato purée, pour in the water and bring to the boil. Sprinkle in the paprika powder
, season with crushed or finely chopped garlic cloves, salt and vinegar.

To intensify the smoked flavour, use smoked salt and prepare a small amount of strong tea with 1 teaspoon of Lapsang Souchong and pour over the baked beans. Fermented soya beans give the beans extra intensity. Use chilli to taste.

Simmer for a while until the onion has become creamy and the beans have absorbed the flavours.

Serve with flatbread, dumplings or bread dumplings.

Tip
Use smoked paprika powder for an even smokier flavour.

Recipe by Irene Nemeth