Buckwheat with beans and braised vegetables

Ingredients (serves 2)

• Buckwheat (dry)140 g
• Red kidney beans, cooked / tinned240 g
• Carrot100 g
• Onion100 g
• Bell pepper150 g
• Tomato purée30 g
• Rapeseed / sunflower oil15 g

Also: Garlic, thyme, smoked paprika, salt, water

Method

1. Get ready: rinse the buckwheat (140 g). Finely chop the onion, grate the carrot, dice the pepper and thinly slice the garlic. Drain and rinse the beans.
2. Cover the buckwheat with 280 ml water, season lightly with salt and bring to the boil over high heat (2–3 min). Cover and cook over low heat for 15–18 min, until the water is absorbed.
3. While the buckwheat cooks, heat 1 0.5 tbsp oil (15 g) in a frying pan over medium heat. Soften the onion, carrot, pepper and garlic for 7 min.
4. Stir in the tomato purée (30 g), thyme and smoked paprika, and pour in half a glass of water (about 100 ml).
5. Add the beans and warm through over low heat for 5 min, stirring now and then. Season lightly with salt.
6. Serve the vegetables with the buckwheat.