Pepper and bean vegetables

Ingredients for 4 servings:

• 4 large bell peppers, red
• 1 can kidney beans, 250 g
• 1 m.-sized onion(s)
• 2 cloves garlic
• olive oil
• Cayenne pepper or pepper
• Salt, smoked salt or herb salt if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Spicy and hearty, good as a side dish to grilled meat such as steaks, skewers, etc.

Wash the bell peppers, halve them, and remove the cores. Then cut them into strips about 1.5 cm wide, then into cubes of the same width. Dice the onion and finely dice the peeled garlic cloves. Strain the juice from the kidney beans and set the beans aside. Heat a little oil in a suitable, non-stick pan and sauté the onion. Then add the diced bell peppers and cook over high heat for a while. Season with salt and cayenne pepper. Then add the garlic and fry until well browned. The bell peppers should be slightly browned in places. Finally, add the kidney beans and heat through thoroughly. Season to taste and serve as a side dish to the grilled food.