Bean Stew with Bell Pepper and Tomato Sauce

Ingredients

• Black Beans1 cup (200 g)
• Tomato1 count (130 g)
• Carrot1/2 medium (30 g)
• Red Bell Pepper1/4 count (30 g)
• Onion1/4 count (38 g)
• Cilantro2 tablespoon (6 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato in a pot filled with boiling water and boil for 5 minutes. Next, remove and blend. Set aside.

4. 4

   Step 4

   Meanwhile, chop the onion, grate the carrot and cut the red bell pepper into strips.

5. 5

   Step 5

   Heat a pot over medium-high heat. Once heated, add the oil.

6. 6

   Step 6

   Add the onion, carrot and bell pepper with a pinch of salt. Stir-fry for 5 minutes over medium heat.

7. 7

   Step 7

   Next, add the cooked tomato sauce and beans.

8. 8

   Step 8

   Season to taste with salt and pepper and add the cilantro leaves. Lower the heat, cover the pot and cook for 15 more minutes.

9. 9

   Step 9

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean Stew with Bell Pepper and Tomato Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.