Green and red bean stew

Ingredients

• 1 small leek (100 g)
• 3-4 tablespoons olive oil
• 1 teaspoon mustard seeds
• 1 small bay leaf
• 600 g frozen green beans
• 2 tablespoons pepper paste
• 400 g diced tomatoes in tomato juice
• 120 ml water
• 1 can cooked red beans (400 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 15 g fresh parsley

Preparation

1. Trim the leek, wash it and slice it into rounds. 2. In a saucepan, sauté the leek in 3-4 tablespoons of olive oil for 4-5 minutes, until softened. 3. Add the mustard seeds, bay leaf, frozen green beans, pepper paste and diced tomatoes. Cover the saucepan and cook over low heat for 15 minutes, until the beans are tender. Keep 120 ml of water handy and add only as much as needed, you may not need to use it all. 4. Drain the canned red beans, rinse them lightly with cold water and add them to the saucepan. Stir, add 1 teaspoon of salt and 1/2 teaspoon of ground pepper, then cook for another 5 minutes over low heat. 5. Chop the parsley, scatter it over the top and turn off the heat.