Back from a trip to the land of delicious beef but few veg,(Argentina) we craved a big dish of colourful vegetables and this recipe filled that spot so easily and so well.
So:
1 large onion
3 peppers of different colours
1 courgette
1 leek
3 carrots
2 cloves garlic
1 tablespoon sweet paprika
1 tsp hot paprika
2 tins chopped tomatoes - so the level of the juice is just covers all your veg - you might only need one tin.
1 tin butter beans or others of your choice
Herbs, eg bay, thyme, oregano
A big casserole on the top for preference - or transfer it later to put in the oven
About 1 hour to cook slowly until the veg are all cooked but still have some bite
Chop all the veg into roughly the same size - or how you like. Start by softening the onion in oil, add the carrots and let them stew. Add the rest, stir well, leave to cook gently.
Taste and serve with rice and peas or whatever you fancy.
This makes enough for 4 large portions, (for us, one today and another two days later) and is adaptable to any vegetable you happen to have.
So:
1 large onion
3 peppers of different colours
1 courgette
1 leek
3 carrots
2 cloves garlic
1 tablespoon sweet paprika
1 tsp hot paprika
2 tins chopped tomatoes - so the level of the juice is just covers all your veg - you might only need one tin.
1 tin butter beans or others of your choice
Herbs, eg bay, thyme, oregano
A big casserole on the top for preference - or transfer it later to put in the oven
About 1 hour to cook slowly until the veg are all cooked but still have some bite
Chop all the veg into roughly the same size - or how you like. Start by softening the onion in oil, add the carrots and let them stew. Add the rest, stir well, leave to cook gently.
Taste and serve with rice and peas or whatever you fancy.
This makes enough for 4 large portions, (for us, one today and another two days later) and is adaptable to any vegetable you happen to have.
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