Ingredients Serves 4
- 2 onions
- 4 cloves garlic
- 2 stalks celery
- 1 bell pepper
- 18 oz/500 g tomatoes
- 2-3 tbsp vegetable oil
- 1.5 tbsp tomato paste
- 1 (15-oz/450 g) can red beans
- 1 (15-oz/450 g) can white beans
- 1-2 tsp ground chili pepper
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1.5 tsp salt
- Small bunch parsley or cilantro
Peel and cut cut 2 medium onions, 1 bell pepper and 2 stalks of celery into cubes. Peel and chop 4 garlic cloves.
For this recipe you can use eather fresh or canned diced tomatoes. I usually use store-bought canned tomatoes to save time. If you are using fresh tomatoes, just cut them into small pieces (there is no need to remove skin).
Place a large skillet on a stove. Heat up 2-3 tablespoons of vegetable oil over medium heat. Saute chopped onion and garlic for 3 minutes until slightly brown.
Add diced celery and bell pepper. Cook for 5-7 minutes stiring occasionally.
Next, add chopped tomatoes, 1/2 cup of water, 1.5 tbsp of tomato paste, stir well. Once the liquid starts to boil, add 1.5 tsp of salt, 1-2 tsp of ground chili pepper (if you don't like spicy food, start with 1 tsp and then adjust to your taste), 2 tsp of ground cumin, 1 tsp of dried oregano. Also, add 2 cans of beans (without liquid). Stir.
Reduce heat to low, cover the pan with a lid and simmer for 10 minutes.
Serve hot, garnish with chopped parsley or cilantro.