Red Kidney Bean Stew

Ingredients

16 ml olive oil
1 slice onion
1 pepper
2 carrots
2 slices leeks
2 slices celery stalks
170 gr washed
4 tomatoes
130 gr kidney beans
475 gr kidney beans
1 gr paprika

Instructions

Salt Freshly ground black pepper Heat the oil in a large saucepan and add the onion, red pepper, carrots, leeks or zucchini and celery. Cook gently for 10 minutes, covered, then add the mushrooms, tomatoes, kidney beans, paprika and salt and pepper to taste. Continue to cook, covered, for a further 10-15 minutes. Check the seasoning and serve.