Buy all ingredients right below the recipe
Ingredients
- 250 g drained kidney beans (canned)
- 250 g drained white beans (canned)
- 180 g drained corn (canned)
- 350 g chopped tomatoes (canned)
- 170 g green bell pepper, deseeded
- 130 g red onion, peeled
- 20 g garlic, peeled and chopped
- 20 g red chili pepper
- 10 g sugar
- 200 ml dry red wine
- 1 tsp sweet paprika powder
- 1 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 cinnamon stick
- 3 tbsp olive oil
- 1 pinch pepper
- 15 g salt
- 1 pinch cayenne pepper
Preparation
- 1Cut the green bell pepper into 1 cm cubes. Roughly chop the onion and garlic. Halve the chili pepper lengthwise and cut into fine slices.
- 2Heat the olive oil in a pot over medium heat. Add bell pepper, onion, and chili, and sauté for 3 minutes, stirring frequently. Reduce heat to one-third, add cayenne pepper, paprika powder, and cinnamon, and roast for another 2 minutes, stirring constantly.
- 3Stir in tomato paste and roast for 1 minute. Add cumin and oregano, mix briefly, then stir in the garlic and sauté for 30 seconds. Deglaze with red wine, bring to a boil, and simmer for 2 minutes.
- 4Add chopped tomatoes, corn, beans, salt, pepper, and sugar. Stir in 500 ml water and the vinegar, mix everything well, bring to a boil again, and gently simmer for 4 minutes over very low heat.
