Red bean stew

Ingredients for 4 servings:

• 400 g minced meat
• 2 can/n kidney beans, 400 g each
• 2 cans of chopped tomatoes, 400 g each
• 1 large bell pepper(s), red
• 3 m.-sized carrot(s)
• 1 bunch of spring onions
• 1 large sweet potato(s)
• 1 large onion(s), red
• 3 garlic cloves
• Salt and pepper, black
• 1 tsp, leveled chili powder
• 1 tsp, crushed paprika powder, sweet
• 1 tsp, leveled curry powder
• 1 tbsp, heaped parsley, dried
• ½ liter of water
• 1 tbsp broth, granulated
• Olive oil for frying

Instructions

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

simply

Peel the sweet potato and cut into bite-sized pieces. Dice the carrots. Finely chop the bell pepper, spring onions, and onion, and mince the garlic. Sauté the onion and garlic in olive oil until translucent (do not brown, or the garlic will become bitter!). Add the ground beef and dried parsley and fry until crumbly. Add the kidney beans, tomatoes, and all other ingredients except the granulated stock. Pour in half a liter of water, mix well, and bring to a boil. Stir in the granulated stock, taste, and adjust seasoning if necessary. Simmer for a further 30 minutes. Season again and add more water to achieve the desired consistency. Tastes especially good when the soup has been left to stand for a day.