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INGREDIENTS
- 250 g drained canned red beans
- 250 g drained canned white beans
- 180 g drained canned corn
- 350 g canned crushed tomatoes
- 170 g green bell pepper flesh
- 130 g peeled red onion
- 20 g peeled garlic
- 20 g red chili pepper
- 10 g granulated sugar
- 200 ml dry red wine
- 1 teaspoon sweet paprika
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 cinnamon stick, 8 cm long
- 3 tablespoons olive oil
- pinch of pepper
- 15 g salt
- pinch of cayenne pepper
INSTRUCTIONS
- 1Cut the green bell pepper into 1 cm cubes. Roughly chop the onion and garlic. Halve the chili pepper lengthwise and slice it thinly.
- 2In a saucepan over medium heat, warm the oil, add the green bell pepper, onion, and chili pepper, and sauté, stirring frequently, for 3 minutes. Reduce the heat to one-third, add cayenne pepper, sweet paprika, and cinnamon, and sauté, stirring constantly, for another 2 minutes.
- 3Add tomato paste and sauté for 1 minute. Add cumin and oregano, mix, add garlic and stir for half a minute. Pour in the wine, bring to a boil, and let it cook for 2 minutes.
- 4Add canned tomatoes, corn, beans, salt, pepper, and sugar, and pour in 500 ml of water and vinegar. Mix, bring to a boil, reduce heat to minimum, and cook for 4 minutes.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef