Tortellini and bean mince pot

Ingredients for 2 servings:

• 250 g tortellini, of your choice
• 1 onion(s)
• 2 garlic cloves
• 1 can kidney beans, drained weight 255 g
• 2 tbsp rapeseed oil
• 250 g minced meat, mixed
• 1 can tomatoes, chopped, approx. 400 g
• 100 ml vegetable stock
• e.g. salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Hearty stew with tortellini, beans and spicy minced meat

Peel the onion and garlic and dice them. Drain, rinse, and drain the beans. Heat the rapeseed oil in a pan. Fry the minced meat until crumbly, turning occasionally. Add the onion and garlic and continue frying. Add the spices and pour in the stock and tomatoes. Bring everything to a boil and simmer over low heat for about 30 minutes. Add the beans 5 minutes before the end of the cooking time. Meanwhile, cook the tortellini in boiling salted water according to the package instructions. Add the cooked tortellini to the bean and mince pot, stir in, and season to taste. Adjust seasoning as desired. Serve and sprinkle with parsley, if desired. We had tortellini with meat, but other varieties work too. We had some leftover sauce, which we ate that evening with a slice of baguette.