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Mexican stew

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Ingredients for 4 servings:

  • 2 large bell peppers
  • 1 large zucchini
  • 3 large beefsteak tomatoes
  • 1 can kidney beans
  • 700 ml tomatoes, pureed
  • some salt and pepper
  • 1 handful of parsley, finely chopped
  • n. B. Cinnamon powder
  • 1 small chili pepper(s), chopped
  • 1 tbsp oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegan, vegetarian

Wash and trim the vegetables, then cut into small cubes. Heat the oil in a pan and press the garlic into the pan. Add the chopped zucchini and bell pepper. Sauté everything for about 5 minutes, then add the passata. Simmer for another 5 minutes. Now add the beans, beefsteak tomatoes, chili pepper, and spices and simmer for another 10 minutes. After 20 minutes, the dish is ready.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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