Paprika-braised red beans and tempeh

Ingredients

For 1 serving

• Cooked red kidney beans150 g
• Tempeh100 g
• Canned peeled tomatoes150 g
• Bell peppers80 g
• Onion40 g
• Paprika2 teaspoons
• Bay leaves0.5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy,

Method

1. Cut the tempeh into cubes of about 1.5 cm; peel and chop the onion; wash the pepper, remove the seeds and membranes and cut it into dice of about 1 cm; rinse the kidney beans.
2. Heat the oil in a pan over medium heat and fry the tempeh for 5 minutes, turning, until golden on all sides.
3. Add the onion and pepper and cook for 5 minutes, stirring, until the onion is translucent and the pepper softens.
4. Stir in the paprika for 30 seconds, until fragrant; add the bay leaf, the peeled tomatoes crushed with a fork and the beans, season with salt and bring to the boil.
5. Simmer over low heat, half covered, for 15 minutes, stirring now and then, until the sauce is thick and the tempeh has taken on flavour; add a splash of water if it gets too dry.
6. Remove the bay leaf, adjust the salt and serve.