- Servings : 2
- Prep Time : 20m
- Cook Time : 1:10 h
- Ready In : 1:30 h
I have trouble to cook traditional foods. In around me are now given and very normal that the question ' What food we have today;"the answer say" chicken with potatoes in the oven " , I will not refer to anything classic. Neither cooked nor served.
It is this variety of colours that hits the eye and that attracts us on a plate after all, so it is not; Otherwise is to you "fly" a piece of bread and cheese and say otherwise is to put in nicely on a plate that will have around freshly prepared salad or cherry tomatoes or that puts our mind. And this, to catch and second thoughts, does not mean extra cost. With materials we've been home and what else of fantasy and love for food!
2 cups tomato juice or fresh grated tomatoes
1 medium onion chopped
2 large carrots cut in 3 or 4 portions
2 tablespoons finely chopped celery
3-4 horn peppers, various colors
2 tablespoons olive oil and extra for serving
Chili Peppers chopped, as you like
salt & pepper
Cook the beans in plenty of boiling water, for 30 minutes. Drain and keep aside.
Add all the remaining ingredients, Besides the peppers(to not melt with boiling, We want the light to sauce baked) in a large pot of water to cover. Bring to a boil and add beans.
Simmer for a further 20 minutes and add the peppers. Continue cooking other 15-20 minutes and close switch off heat. If we want more sparse, Add a little more water. Serve warm drizzle with a little extra olive oil.