Buy all ingredients right below the recipe
INGREDIENTS
- 250 g drained canned kidney beans
- 250 g drained canned white beans
- 180 g drained canned corn
- 350 g crushed or chopped canned tomatoes
- 170 g green pepper
- 130 g peeled red onion
- 20 g peeled garlic
- 20 g red chili pepper
- 200 ml dry red wine
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 piece 8 cm long cinnamon stick
- A pinch of cayenne pepper
- A pinch of pepper
- 15 g salt
- 10 g sugar
INSTRUCTIONS
- 1Cut the green pepper into 1 cm cubes, and roughly chop the onion and garlic. Halve the chili pepper and slice it thinly.
- 2Heat the oil in a pan over medium heat, add the green pepper, red onion, and chili pepper, then sauté for 3 minutes, stirring frequently. Reduce the heat by a third, add the cayenne pepper, sweet paprika, and cinnamon, then sauté for another 2 minutes, stirring continuously.
- 3Add the tomato paste and cook for 1 minute. Stir in the cumin and oregano, then the garlic, and mix for half a minute. Pour in the wine, bring to a boil, and cook for 2 minutes.
- 4Add the canned tomatoes, corn, beans, salt, pepper, and sugar, then pour in 500 ml of water and the vinegar. Mix thoroughly, bring to a boil, then reduce the heat to low and cook for 4 minutes.
