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
3 red capsicums, cut into chunks
3x400g tinned Red Kidney beans,
rinsed and drained
2x400g tinned Black beans, rinsed
2 bch coriander, chopped
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.