The red beans are cleaned, washed and swollen overnight in cold water.
Finely chopped and finely chopped kapia pepper, onion and leek are fried in a little oil and water, over medium heat, uncovered approx. Ten minutes.
Add the minced meat, spices (salt, pepper, paprika, oregano) and leave to harden for approx. 10 minutes on medium heat.
The mixture of meat and vegetables is transferred to the ceramic bowl of the slow cooker Crock-Pot (if I had a MulticookerCrockPotExpres - MCPE: DJ)) the hardening of the ingredients would have been done directly in the bowl of the appliance!), Then add the drained red beans water, corn kernels, beer, tomato paste, sun-dried tomatoes and bay leaf, mix gently to incorporate all the ingredients. Turn on the CrokPot, set it to HIGH for 4 hours and let it cook slowly. If you still need liquid, top up with beer
Food is served hot with bread or polenta, I instead enjoyed it with fatty sheep cheese.
Good luck and good luck!