In the unlikely event that visitors arrive, this recipe will be on the table in no time. Of course, it also tastes good as a vegetarian main meal in peace.
First let the oil in the (high) pan get hot on the highest setting. Put a shallot cube in the pan when it gets hot. As soon as bubbles form on it, melt the butter and then add the shallots and garlic to the pan. Let both become slightly translucent and then add the tomato paste and roast briefly while stirring. Now add the mushroom quarters and fry briefly (stirring frequently). The mushrooms should not shrivel up too much and are only roasted briefly on all sides.
Now add the kidney beans with the liquid from the can as well as the drained corn and rosemary and stir thoroughly. Reduce the heat to 3/4 and carefully season with salt and pepper (the final seasoning follows at the end).
Now let the liquid in the beans boil down to the consistency you want.
As soon as this is achieved, reduce the heat to half power and add the cherry tomatoes and peppers. The tomatoes should only be warm and not overcooked.
Finally, season with salt, pepper and chilli to taste. The chilli is responsible for the spicy heat. It is advisable to start with a little chili and then gradually adjust the dish to the desired heat. When that is achieved, simply note the amount of chilli for the next time.
Now the meal is already ready and can be arranged. If available, sprinkle the parsley on top as a decoration. You can also use the stems. These have an even stronger aroma than the leaves and give things a little more bite. I only ever cut off the part of the stems that were in the water.
Flat, toast, or ciabatta bread, freshly roasted or toasted, goes well with it.
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