Ingredients
1 onion, finely chopped
2 garlic cloves, finely chopped 2 celery stalks,
finely chopped 2 tbsp olive oil
1/2 tsp caraway
1 tbsp tomato paste (puree) 1 tbsp spicy ground
paprika 150 ml / 2/3 cup red wine 600 ml / 2 1/2
cups vegetable broth(stock)
400 g / 2 cups canned tomatoes, chopped
400 g / 2 1/2 cups canned kidney
beans, rinsed and drained
2 red bell peppers, deseeded and finely chopped
1 red onion, finely chopped Cayenne pepper
4 tbsp sour cream Parsley, to garnish
Method : Prep and cook time: 40 min
1
Fry the onion, garlic and celery in
hot oil.
2
Add the caraway, tomato paste
(puree) and paprika and continue frying for a few minutes.
3
Add the red wine and reduce
slightly. Add the vegetable broth (stock) and tomatoes and simmer gently for 20
minutes, stirring occasionally.
4
Push the mixture through a sieve,
return to the pan and bring to a boil.
5
Add the beans, chopped peppers and
chopped red onion and season to taste with salt and cayenne pepper.
Rest for a few minutes to allow the flavors to
mingle, ladle into bowls and serve with a dollop of sour cream, garnished with
parsley and a sprinkling of cayenne pepper