Summary

Ingredients

• 0.25 ¼ onion (s), chopped
• 0.5 ½ hot peppers, diced
• 200 g potato (s), peeled, rated
• 1 small Can (s) tomato (s), peeled, chopped
• 1 small Can (s) kidney beans
• 0.5 can ½ corn
• 2 dl vegetable stock
• salt and pepper
• Paprika powder
• some oil

Print Recipe Pin Recipe

Instructions

1. Heat oil over medium heat and sauté the chopped onion and diced hot peppers for 2-3 minutes until softened. Add the peeled and grated potatoes, then pour in the vegetable stock. Bring to a simmer and cook for 5 minutes, then add the canned tomatoes.
2. Continue cooking over medium heat for 15-20 minutes until the potatoes are tender. Add the kidney beans and corn, then bring back to a simmer. Season to taste with salt, paprika powder, and pepper.