Summary

Ingredients

• 800 g canned kidney beans
• 3 large potato (s)
• 3 carrot (s)
• 1 zucchini
• 2 bell peppers, red or green
• 1 onion (s)
• 2 tomato (s)
• 1 bay leaf
• 0.5 teaspoon ½ vegetable stock
• 250 ml water, possibly more
• 1 clove garlic
• 2 tablespoon olive oil
• 1 teaspoon tomato paste
• possibly sour cream
• salt and pepper
• Paprika powder

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Instructions

1. Finely chop the onion. Cut the remaining vegetables into bite-sized pieces.
2. Heat the olive oil and briefly sweat the onions in it. Add tomato paste and a little pepper. Gradually add the carrots, bell peppers and zucchini and fry briefly while stirring. Add a little salt. Then slowly add the juice of the kidney beans. Let simmer for about five minutes. Add the potatoes and tomatoes. Pour the water on and add the vegetable stock. If necessary, add more water, but it should be a stew and not a soup. Simmer for about 15 minutes until the potatoes are tender. Fish out the tomatoes, peel them (very easy after cooking) and mash them. Return to the pot and add the kidney beans and the finely chopped or pressed garlic. If you like, add paprika and salt.
3. Serve with a dollop of sour cream and bread.