Category: Vegan
Serves: 10
3 onions, chopped
4 carrots, peeled, diced
5 sticks celery, chopped
6 cloves garlic, crushed
3 Sweet potato, cut into chunks
15g smoked paprika
15g cumin, ground
115g CHEF Fermented Pepper Paste
3.5g dried oregano
2.5 tbsp tomato puree
1.5L BUITONI Sugo per Pasta
(Pasta Sauce)
750mL water
3 red capsicums, cut into chunks
3x400g tinned Red Kidney beans,
rinsed and drained
2x400g tinned Black beans, rinsed
and drained
2 bch coriander, chopped
Chopped coriander
Place the onions, carrot and celery into a pot or saucepan and cook with a lid on for 10 minutes, stirring occasionally.
Add the garlic and sweet potato and cook for 3-4 minutes.
Add the smoked paprika, cumin, CHEF Fermented Pepper Paste, oregano and tomato puree.
Add the red capsicums, BUITONI Sugo per Pasta, water and cook with the lid on over a low heat until cooked.
Add the red kidney beans and black beans towards the end.
Finish with chopped coriander.
Serve with avocado guacamole, brown rice and lime segments.
