Vegan vegetable sauce

Ingredients for 6 servings:

• 1 large onion(s)
• 1 clove(s) garlic
• oil
• 400 g zucchini
• 1 small bell pepper(s), yellow
• 1 small green bell pepper(s)
• 1 shot of red wine
• 300 g beans (black-eyed beans), weighed when cooked
• 1,000 g tomatoes, ripe
• 1 potato(s), boiled
• 200 g beans (green beans, runner beans), pre-steamed
• rosemary
• Thyme
• savory
• sage
• tarragon
• Sea salt
• ½ chili pepper(s), as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

delicate sauce with the flavors of summer

Chop the onion and sauté in oil over low heat until translucent. Finely chop the garlic, crush it with salt, and add it to the onion. Dice the zucchini and bell pepper, sauté, and deglaze with a generous splash of red wine. Chop the tomatoes (blanch and peel them first if you like), and add them along with the two beans. Add finely chopped herbs, salt, and—to taste—half a finely chopped chili pepper to the simmering sauce, along with the cooked, mashed potato (this makes the consistency thicker). Simmer on low heat for about 15 minutes, then season to taste. This goes well with pasta, such as fusilli. You can also try bulgur. Black-eyed beans can be found in Turkish or Asian stores. They have a creamy consistency and a slightly nutty flavor. As with beans, they should be soaked overnight before cooking. Cooking in a pressure cooker is effective for reducing cooking time. Of course, you can also prepare this dish with other beans (e.g., kidney beans) or canned beans, and vary the vegetables. The quantities given are approximate, as I used them based on availability and my own judgment.