Quick Bean Stew

Ingredients

• 150 g dried kidney beans
• 2 red bell peppers
• 2 onions
• 2 Garlic cloves
• 1 red chili pepper
• 1 stalk oregano
• 2 stems thyme
• 1 small can corn (drained weight 140 g)
• 350 g waxy potatoes
• 2 tbsp corn germ oil
• 400 g passata tomatoes
• Salt
• black pepper (from grinder)
• 0.5 tsp ground cumin
• a pinch sugar

Instructions

1. 1.

   Preparation

2. 2.

   Soak the beans overnight in water.

3. 3.

   Wash the peppers, halve them, remove seeds and cut into bite-sized cubes. Peel the onions and cube them as well. Peel the garlic and slice it. Wash the chili, deseed it and finely chop. Wash oregano and thyme, pluck leaves and chop small. Drain the corn.

4. 4.

   Cooking

5. 5.

   Drain, rinse, and drain the soaked beans and put them in a pressure cooker. Cover with water and bring to a boil uncovered. Seal the lid and cook on constant heat for 1 hour 15 minutes. Then remove from heat and let steam slowly. Gently shake the pot before opening and once pressure has fully released, open the lid. Drain the beans into a colander and let them drain. Wash the potatoes and place them on the colander rack in the pressure cooker. Add water up to the colander level and bring to a boil uncovered. Then close the lid and cook for 7–10 minutes (depending on potato size) on low heat. After cooking, set aside the cooker (do not vent as the potatoes may burst), wait until pressure is fully released, then open. Let the potatoes steam slightly, peel them, and slice into rounds. In a pot, sauté onions, garlic, and chili in hot oil. Add tomatoes, herbs, salt, pepper, cumin, and a pinch of sugar; simmer gently for about 5 minutes. Add peppers, corn, beans, and potatoes; simmer for another 3 minutes until warm. Taste again and serve in small bowls.