Kidney bean stew with dates

Ingredients for 4 servings:

• 1 can kidney beans, 425 g
• 4 medium-sized carrots
• 125 g dates
• 1 small can of coconut milk, 400 ml
• 1 large onion(s)
• 150 g cocktail tomatoes
• 1 chili pepper(s)
• 2 bay leaves
• 150 ml vegetable stock
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 dashes Tabasco
• 2 tbsp oil for frying
• e.g. salt and pepper

Instructions

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

spicy – sweet

Peel and roughly chop the onion, then fry in hot oil in a roasting pan or pot. Peel the carrots, slice/grate thinly, and add to the onions. Finely chop the chili and add. Drain the kidney beans at the same time and add to the onions and carrots. Season with salt and pepper. Simmer for about 5 minutes. Then deglaze with the stock. Quarter the tomatoes and chop the dates into small pieces. Add both to the pot. Add the coconut milk and bay leaves. Simmer for about 15-20 minutes. Add the fish sauce and soy sauce, and season with Tabasco, salt, and pepper.