Bean pan à la Chili con Carne

Name: Bean pan à la Chili con Carne
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Cabanossi (250 g each); 1 Garlic clove; 1 collar Thyme; 2 TABLESPOONS Oil; 1 can(s) (850 ml) peeled tomatoes; 2 TABLESPOONS Tomato paste; 1 TEASPOON Instant vegetable stock; 1 can(s) (425 ml/ separation weight: 270 g) Kidney Beans; 1 can(s) (425 ml; separation weight: 240 g) white beans; 1 collar Spring onions; 1 green and yellow peppers (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Cabanossi (250 g each)
1 Garlic clove
1 collar Thyme
2 TABLESPOONS Oil
1 can(s) (850 ml) peeled tomatoes
2 TABLESPOONS Tomato paste
1 TEASPOON Instant vegetable stock
1 can(s) (425 ml/ separation weight: 270 g) Kidney Beans
1 can(s) (425 ml; separation weight: 240 g) white beans
1 collar Spring onions
1 green and yellow peppers (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Cabanossi cut into slices. Peel garlic and chop finely. Wash the thyme, dab dry, put some aside for garnishing, chop the rest finely. Heat the oil, add the cabanossi and fry for about 2 minutes while turning.
2
Add garlic and thyme and fry briefly. Add tomatoes with juice, 250 ml water and tomato paste. Bring to the boil once, stir in broth. Let it stew for 15 minutes. Drain beans, rinse and drain.
3
Wash and clean spring onions and cut into rings. Clean, wash and cut the peppers into strips. Add bell peppers, beans and onions and cook for another 10 minutes. Season to taste with salt and pepper.
4
Garnish with thyme put aside.