for 4 person

Stew

125 g	red kidney beans, soaked for approx. 12 hours
	water, boiling
	oil, for frying
200 g	smoked tofu, cut into approx. 1 cm cubes
2	onions, cut into strips
2	garlic cloves, squeezed
2	yellow peppers, cut into strips
200 g	waxy potatoes, halved lengthways, then finely sliced
4 tbsp	sultanas
2 tbsp	tomato puree
2 tin	chopped tomatoes (approx. 800 g)
¼ bunch	oregano, finely chopped
1 ½ tsp	chilli powder
¼ tsp	cinnamon
1 ¾ tsp	salt
a little	pepper

Bread chips

100 g	dark Ticino bread, cut into slices approx. 3 mm thin
1 tbsp	olive oil
1	garlic clove, squeezed

How it's done

Stew

Drain the beans, and simmer in boiling water approx. 1 1/4 hrs. until tender, drain, and put to one side. Heat the oil in a non-stick frying pan, sauté the tofu approx. 2 mins. then remove. Add a little oil, sauté the onions, garlic, pepper, potatoes and sultanas for approx. 3 mins., add the tomato puree and sauté briefly. Add the tomatoes and oregano and season. Cover and simmer for approx. 10 mins., then stir in the beans and tofu and gently heat through.

Bread chips

Place the slices of bread on a baking tray lined with baking paper. Mix the oil and garlic and drizzle it on the bread.

Bake/dry for approx. 5 mins. in an oven preheated to 200 °C (convection).

Serve the smoked tofu stew with the chips.

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