1 tablespoon olive oil
1onion, peeled and chopped
1 red pepper, deseed and chopped evenly
1-2 garlic clove, crushed one 14-ounce can tomatoes
1 cup dried red kidney beans, soaked, cooked and drained or two 15-ounce cans of red beans
1/2 cup dried green lentils, simmered in plenty of water for 40-45 minutes, until tender
1 teaspoon mild paprika salt and ground black pepper a little sugar

1. Heat the oil in a large saucepan and saute the onion and pepper for 10 minutes. Add the garlic and cook for 1-2 minutes, then add chopped tomatoes.

2. Drain the beans and entils, reserving liquid. Add both to the tomato mixtures, along with the paproka and chili powder.

3. Simmer for 15 minutes, adding the bean water as needed for consistency. Season, add sugar, garnish and serve.

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