Green asparagus with lentils and poached egg -
Chili with kidney beans and bell pepper
Ingredients (for 4 people)
3 tbs Vegtable oil
120 gr Onion
20 gr garlic
300 gr Red Bell peper diced
½ ts Chilipepper
1 ts Cumin
10 gr Coriander
1 ts Smoked paprika powder
450 gr Bell pepper tricolore diced
800 gr Kidney beans
500 gr Tomato diced
1 tbs Brown Sugar
100 ml Tomato passata

Preparation method

  1. Stir fry the onions until they are nicely caramelized, then add the garlic , red bell pepper and seasoning. Stir well.
  2. Add the kidney beans, tomato and tomato passata, let simmer for 20’.
  3. Serving tip: Serve in taco shell, sprinle with cheddar cheese and put it under the grill till golden.


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