for 4 person

Bean stew

100 g	red kidney beans soaked for approx. 12 hrs., drained
100 g	chickpeas soaked for approx. 12 hrs., drained
	water, boiling

1 tbsp	rapeseed oil
1	onion, finely chopped
2	garlic cloves, pressed
2	yellow peppers, quartered lengthwise, cut crosswise into approx. 1 cm strips
2	tomatoes, cut into approx. 2 cm pieces
3 tbsp	tomato puree
1 ½ tsp	sambal oelek
1 tsp	ground coriander seeds
½ tsp	cumin
1 dl	white wine
3 dl	water
½ bunch	coriander, roughly chopped
1 ¼ tsp	salt

Nachos

100 g	corn tortillas
100 g	Tilsiter cheese, coarsely grated

How it's done

Bean stew

Simmer the beans and chickpeas in boiling water for approx. 1 hr. until soft, drain.

Heat the oil in the same pan, sauté the onion and garlic. Add the pepper and tomatoes and cook for a further 2 mins. Add the tomato puree and cook briefly. Add the sambal oelek, ground coriander and cumin. Pour in the wine, reduce completely, add the water and bring to the boil. Reduce the heat, simmer for approx. 15 mins. Add the beans and chickpeas, simmer for approx. 15 mins. Stir in the coriander, season with salt.

Nachos

Place four portions of the corn tortillas on a baking tray lined with baking paper, scatter the cheese on top.

Bake for approx. 5 mins. in the upper half of an oven preheated to 220°C. Serve the cheese nachos immediately with the bean stew.

Show complete recipe