Noodles with bean-chasseler ragout

Name: Noodles with bean-chasseler ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g dried red beans (e.g. azuki or kidney beans); 1 medium onion; 400 g tripped chop of Kasseler; 1-2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 200 g Whipped cream; 1 TABLESPOON Vegetable broth (instant); 250 g ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 tablespoon (approx. 15 g) Flour; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g dried red beans (e.g. azuki or kidney beans)
1 medium onion
400 g tripped chop of Kasseler
1-2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
200 g Whipped cream
1 TABLESPOON Vegetable broth (instant)
250 g ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 tablespoon (approx. 15 g) Flour
7-10 Tbsp Parsley

Directions

1
Rinse the beans and soak in approx. 3/4 l water overnight. Then bring to the boil in the soaking water and cook covered for 30-40 (kidney beans approx. 50) minutes
2
Peel and chop the onion. Wash, dry and chop the meat. Fry in hot oil while turning for about 5 minutes. Add onion, fry. Stir in tomato paste and sweat it. 3/8 l water and cream, except
3
3 tablespoons, stir in. Bring to the boil and dissolve the stock in it
4
Cook the ribbon noodles in plenty of boiling salted water for 8-10 minutes until firm
5
Drain the beans and add to the sauce stock. Stir flour and 3 tbsp. cream until smooth. Stir in and bring to the boil. Simmer for about 5 minutes and season to taste. Drain noodles and arrange with the ragout. If necessary garnish with parsley.