🫘 Red Bean Stew with Seasonal Vegetables

Ingredients

• 🫘1 1/2 cups (300 g) cooked pinto beans
• 🥬1 leek
• 🥕1 carrot
• 🫑1 green bell pepper
• 🍅1/3 cup (80 g) crushed tomatoes
• 🥣1 1/4 cups (300 ml) vegetable broth
• 🧄2 cloves garlic
• 🫒2 tsp (11 ml) olive oil

• Recipes with carrot
• Recipes with green bell pepper

How to make it, step by step

1. Sauté the diced leek, carrot, and green bell pepper in olive oil.
2. Add the minced garlic and crushed tomatoes. Cook for 5 minutes over medium heat.
3. Stir in the cooked pinto beans and the broth. Mix well.
4. Simmer for 15 minutes over low heat until the sauce thickens.
5. Adjust the salt, add black pepper, and serve with bread.