Coffee beans, 1 teaspoon of cumin, 2 tablespoons of sugar, 1 teaspoon of paprika powder, 1⁄2 each teaspoon of chili flakes and oregano finely ground in a mortar. Peel onions, dice coarsely. Peel garlic and chop coarsely. Wash the meat, dab dry and cut in half lengthwise.
Heat the oil in a frying pan. Sauté the onions and garlic well and briefly fry the coffee and spice mixture. Deglaze with tomatoes and 1 1⁄2 l water. Put the meat into it, season with 1 teaspoon of salt, bring to the boil and braise covered for about 2 hours.
Rinse the beans, drain well. Clean, wash and cut the peppers into pieces. Wash the thyme and remove the leaves. Take the meat out of the roaster. Add beans and paprika and cook for about 8 minutes. Pluck the meat into small pieces with two forks and reheat it in the stew. Season to taste with thyme, salt and chilli, arrange. Roast bread tastes good with it.
If you do not have any coffee beans at home, take 2 level tablespoons of coffee powder as a substitute.