Potato and vegetable pan

Ingredients for 4 servings:

• 500 g potatoes
• 1 bell pepper(s), green
• 1 onion(s)
• 2 stalk(s) leeks
• 3 garlic
• 1 large can of tomatoes (800 g)
• 2 class can/n kidney beans each 225 g drained weight
• 1 slice(s) of feta cheese (approx. 150 g)
• oregano
• 2 tbsp oil
• Thyme
• salt and pepper
• chili
• Sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with sheep’s cheese

Peel the potatoes and dice them. Trim the bell pepper and slice them into strips. Peel and dice the onion. Trim the leek and slice it into rings. Peel the garlic and press it through a garlic press. Fry the potatoes in hot oil for about 10 minutes. Add the bell pepper, onion, leek, and garlic. Fry for another 10 minutes. Then deglaze with the entire contents of the tomato can. Drain the kidney beans well and add them. Season to taste with oregano and thyme. Simmer for about 20 minutes, then season with salt, pepper, chili, and sugar. Crumble the feta cheese and sprinkle it on top just before serving.