Bean stew with potatoes

Ingredients (serves 3)

• Red kidney beans, cooked / tinned (2 cans, drained)480 g
• Potatoes (raw)450 g
• Onion100 g
• Carrot150 g
• Tinned tomatoes400 g
• Rapeseed / sunflower oil15 g

Also: Bay leaf, smoked paprika, salt

Method

1. Get ready: finely chop the onion (100 g) and grate the carrot (150 g). Peel the potatoes (450 g) and cut them into 2 cm cubes.
2. Drain the beans (2 cans) in a sieve, rinse them in cold water and leave them to drain.
3. Heat 1.5 tbsp oil (15 g) in a pan over medium heat. Fry the onion and carrot for 4–5 min until the onion softens.
4. Add the potatoes, tomatoes (400 g), bay leaf, smoked paprika and a glass (250 ml) of water, and season lightly with salt. Bring to the boil over high heat (about 3 min).
5. Cover and simmer over low heat for 20 min until the potatoes are soft. Stir now and then.
6. Add the beans and cook for 5 more min over low heat until they're warmed through. Take out the bay leaf.
7. Serve warm. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days.