Spanish Bean Stew with Fried Prawns and Mojo

Perhaps your new favorite bean dish:

Soak the beans in enough water for one night. Put them in cold water, season with a little chili and soften.

Cut the peppers in half, remove the core, place the bell pepper halves on a baking tray, cook in a hot oven at 180 °C for 10 minutes, then take them out and remove the skin. In the meantime, clean the rest of the vegetables and cut them into small cubes.

Sauté the vegetables in a saucepan with olive oil, add two cloves of garlic, a little bit of chili and a piece of bell pepper each. Extinguish with white wine and add a small amount of vegetable soup so that the vegetables are just covered with liquid. Season with saffron and soy sauce and gently simmer for 15 minutes. Keep adding a tiny bit of liquid as needed.

For the mojo, coarsely chop remaining skinned bell pepper pieces, blend into a paste with cumin, thyme, a clove of garlic, lemon zest, remaining chile and olive oil. Season with vinegar, salt and sugar and mix in the pine nuts. (This paste can also be prepared the day before.) Add the soft cooked beans as well as the bell pepper sausage to the vegetable form and make another 5 min.

Season the prawns with salt and pepper. Heat olive oil in a frying pan, add a clove of garlic and a sprig of thyme, roast the prawns in it on all sides.

Serve the bean stew in deep plates, sprinkle with onion leek, top with a spoonful of

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