Preparation

In a saucepan, sauté the onion and garlic in a drizzle of olive oil.

Add the chopped carrot and cook for a few minutes, stirring occasionally. Let it get a little wet.

Add pepper and courgette, tomato pulp and seasoning. Let it cook for about 5 minutes.

Add the water and cook another 10 minutes over low heat. Add coconut sugar here.

Add the black beans, butter beans and corn and cook a few more minutes.

Serve sprinkled with parsley or coriander. Enjoy your food!

Ingredients

  • 1/2 chopped onion
  • 1 clove of garlic
  • 2 chopped carrots
  • 1/2 diced courgette
  • 1/2 diced red pepper
  • 2 ripe chopped tomatoes (or 1 small can of chopped tomatoes)
  • 3 tablespoon of Tomato pulp soup
  • 100 g cooked black beans (can be canned)
  • 100 g cooked butter beans (can be canned)
  • 100 g cooked corn (can be canned)
  • 1/2 teaspoon Powdered cumin
  • 1/4 teaspoon of cayena pepper
  • 1 pinch of piri-piri flakes (optional)
  • 1 cup water
  • 1 teaspoon coconut sugar (optional)
  • Olive oil, q.s.
  • Salt to taste