Latin Bean and Broth Stew

Name: Latin Bean and Broth Stew
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion chopped; 1 stick celery sliced; 2 carrots diced; 1 red pepper seeds removed and diced; 2 cloves garlic crushed; 1/2 teaspoon paprika; 2 green chile finely sliced; 2 1/2 cups vegetable stock; 875 cups tomato passata; 14 tomato ripe, seeds removed and finely chopped; 14 peas canned black-eyed, drained; 15 red kidney beans canned, drained; 3/4 cup sweet corn canned, drained; 1 pinch sugar; salt; pepper; 1 lime juice; 4 tablespoons sour cream; cilantro; 1 scallion sliced

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21Ingredients

45Minutes

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Ingredients

US|METRIC

4 SERVINGS

2 Tbsp. olive oil

1 onion (chopped)

1 stick celery (sliced)

2 carrots (diced)

1 red pepper (seeds removed and diced)

2 cloves garlic (crushed)

1/2 tsp. paprika

2 green chile (finely sliced)

2 1/2 cups vegetable stock

875 cups tomato passata

14 tomato (ripe, seeds removed and finely chopped)

14 peas (canned black-eyed, drained)

15 red kidney beans (canned, drained)

3/4 cup sweet corn (canned, drained)

1 pinch sugar

salt

pepper

1 lime (juice)

4 Tbsp. sour cream

cilantro

1 scallion (sliced)

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Latin Bean and Broth Stew

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