Perhaps your new favorite bean dish:
Fiery Shrovetide Stew: Remove the skins from the onions and garlic and finely dice them. Halve the chili peppers lengthwise, remove the seeds and cut into thin strips. Sauté everything together in hot olive oil. Add the cherry tomatoes and sauté briefly. Sprinkle with 1 tbsp. sugar and caramelize lightly. Later, dust the whole with paprika powder and fold in the paradeis pulp. Season with pepper, add the clear soup and simmer for 1 hour at low temperature. Finely whisk the soup with a blender and strain through a sieve.
Rinse the potatoes, remove the skin, cut into small cubes and add to the soup with the beans. Simmer until soft and season with vinegar and salt. Drizzle the finished stew with crem fraiche and bring to the table sprinkled with freshly plucked marjoram.
Meatballs: In the meantime, dice the rolls and soak them in the hot milk. Finely dice the shallots and sauté in the melted butter. Squeeze the bread cubes and add them with the egg and the steamed shallots to the minced meat. Mix everything well and season the mixture heartily with chili, pepper, salt, mustard, parsley and garlic. Form small, walnut-sized balls from the minced mixture.
Fry the meatballs in hot clarified butter with the herbs all around u
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