Bean pan with potatoes

Ingredients for 4 servings:

• 500 g potatoes
• 2 tbsp oil
• 1 onion(s)
• 1 bell pepper(s), green
• 2 cloves garlic
• 2 stalk(s) leeks
• 2 cans of kidney beans (410 g each)
• 1 can of chopped tomatoes, 400 g each
• salt and pepper
• e.g. chili powder
• some sugar
• 1 tbsp tomato paste
• Oregano, fresh or dried
• Thyme, fresh or dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes and dice them. Wash the leek and slice them into rings. Cut the bell peppers into strips and the onions into cubes. Either press the garlic clove or thinly slice it. Heat the oil and fry the potatoes for 10 minutes, then sauté the remaining ingredients for another 10 minutes. Add the tomatoes and beans, mix well, and season with oregano and thyme. Let everything simmer for another 20 minutes. Finally, season with salt, pepper, chili powder, and a little sugar. If you like, you can sprinkle with crumbled feta cheese before serving.