In the hot oil, sauté the onion, bell pepper and garlic until translucent, add the beans, pour in tap water, chicken soup and white wine, season with salt, bell pepper and lightly simmer with the herb bouquet at low temperature for 120 minutes with the lid closed, stirring occasionally. Then continue cooking without the lid until the sauce thickens.
Remove a mug of beans, turn into puree and add again.
Cook for another 1000 cmin on the stove, then cut out the bunch of herbs.
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Our tip: Use a new type of bean for a change!