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Ingredients
- 250 g canned red beans, drained
- 250 g canned white beans, drained
- 180 g canned corn, drained
- 350 g canned crushed tomatoes
- 170 g bell pepper, diced
- 130 g red onion, peeled and chopped
- 20 g garlic, peeled and sliced
- 20 g red chili pepper, thinly sliced
- 10 g granulated sugar
- 200 ml dry red wine
- 1 teaspoon sweet paprika
- 1 tablespoon wine vinegar
- 1 tablespoon dried oregano
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- a pinch of cinnamon
- 3 tablespoons olive oil
- salt to taste
Preparation method
- 1Sautéing the base: Heat the oil in a pot over medium heat. Add the green bell pepper, onion, and fresh chili pepper. Sauté for 3 minutes. Reduce the heat, add the cayenne pepper, sweet paprika, and cinnamon stick. Stir and cook for another 2 minutes.
- 2Building the flavors: Add the tomato paste and cook for 1 minute. Add the cumin and oregano, stir, then add the garlic and cook for another 30 seconds.
- 3Pour in the red wine, bring to a boil, and let it simmer for 2 minutes.
- 4Add the crushed tomatoes, corn, both types of beans, salt, pepper, sugar, vinegar, and 500 ml water. Mix well. Bring to a boil, reduce heat to low, and simmer for 4 minutes to combine the flavors. Remove the cinnamon stick before serving.
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