Potato and bean stew

Ingredients for 4 servings:

• 2 medium-sized onions, diced
• 6 medium-sized potatoes, diced
• 500 ml vegetable stock
• 2 tbsp tomato paste
• 1 can/n kidney beans, approx. 400 g
• 1 can of chickpeas, approx. 400 g
• 1 can of corn, approx. 330 g
• 1 can of tomatoes, chopped, approx. 400 g
• 2 tbsp oil
• e.g. salt and pepper
• e.g. chili powder
• e.g. paprika powder
• n. B. cumin powder
• n. B. herbs
• 1 cup sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian

In a large pot, sauté the onions in oil until translucent. Add the potatoes and continue frying. When the onions begin to brown, deglaze with the vegetable stock. Stir in the tomato paste and simmer with the lid on for 15 minutes. Drain the beans, chickpeas, and corn and add them to the pot with the potatoes along with the chopped tomatoes. Season to taste and simmer with the lid on for another 30 minutes. Garnish with a spoonful of sour cream and serve.