Hearty Tomato and Potato Stew with Kidney Beans

A hearty tomato stew with potatoes, carrots and kidney beans, flavored with garlic and paprika. It is prepared in one pot and makes a filling meal for two people.

By Timo · 2 servings · 35 minutes

Ingredients

  • 1 Stück Onion
  • 1 Stück Garlic clove
  • 2 EL Cooking oil
  • 250 g Potatoes
  • 150 g Carrots
  • 1 Dose Can of peeled tomatoes
  • 1 Dose Can of kidney beans (drained weight about 250 g)
  • 1 EL Tomato paste
  • 1 TL Sweet paprika powder
  • 0.5 TL Oregano, dried
  • 500 ml Water
  • Prise Salt
  • Prise Pepper

Method

  1. Peel the onion and garlic and finely dice them. Peel the potatoes and carrots and cut them into small cubes.
  2. Heat the cooking oil in a large pot and sweat the onion cubes over medium heat until translucent. Briefly sweat the garlic along with them.
  3. Stir in the tomato paste and briefly roast it. Stir in the paprika powder and oregano.
  4. Add the potato and carrot cubes, add the peeled tomatoes with their juice, and top up with the water. Season with salt and pepper.
  5. Cover and simmer the stew over low to medium heat for about 20 minutes, until the vegetables are tender.
  6. Drain the kidney beans, rinse them, and add them to the pot. Heat through for another 5 minutes, then taste again and serve.