Fusilli, peppers, and sauerkraut pot with kidney beans

Ingredients for 4 servings:

• 120 g onion(s)
• 2 cloves garlic
• 600 g bell pepper(s), colored
• 3 tbsp rapeseed oil or sunflower oil
• 2 bay leaves
• 3 tbsp tomato paste
• 500 ml vegetable stock
• 1 can kidney beans (425 ml)
• 250 g sauerkraut
• 3 tbsp tomato ketchup
• 1 tsp caraway seeds
• 1 tbsp marjoram, dried
• 1 tbsp paprika powder, sweet
• 300g fusilli
• 1 tbsp honey, liquid or agave syrup
• some salt
• some salt and pepper, black, from the mill
• some paprika powder, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Vegan

Peel the onions and garlic cloves and dice both finely. Halve, trim, rinse, and roughly dice the bell peppers. Heat the rapeseed or sunflower oil in a casserole dish and sauté the diced onions, garlic, and bell peppers along with the bay leaves over medium heat for about 5 minutes. Then stir in the tomato paste and deglaze with the vegetable stock. Cover and simmer over low to medium heat for about 10 minutes. Cook the fusilli in plenty of boiling, lightly salted water until al dente. Place the kidney beans in a sieve, rinse, drain, and add them along with the sauerkraut, tomato ketchup, caraway seeds, marjoram, and paprika. Cover and simmer for about another 10 minutes. Season the vegetables to taste with honey or agave syrup, a little salt, a few grinds of freshly ground black pepper, and a little hot paprika. Drain the fusilli, immediately mix it with the vegetables and serve.