Mexican vegetable and yellow wax bean stew

Ingredients

• 300 g yellow wax beans
• 1500 ml water
• 1 1/2 teaspoons salt
• 320 g Bonanza Mexican vegetable mix (thawed)
• 500 g chicken wings
• 30 ml oil
• 4 medium onions (600 g)
• 3 roasted red peppers
• 1/2 teaspoon ground pepper
• 250 ml water
• 15 g dill

Preparation

1. Put the yellow wax beans on to boil in 1500 ml water with 1/2 teaspoon salt. Boil for 10 minutes, until tender but still holding their shape, then drain. 2. Mix the cooked beans with the thawed Mexican vegetables. 3. Pat the wings dry with paper towels. Heat 30 ml oil in a pot and brown them for 10 minutes, turning them on all sides. Transfer them to a plate. 4. In the same pot, cook the finely chopped onion in the remaining oil for 8 minutes, until golden. Add the roasted red peppers cut into small pieces and cook everything over low heat for 15 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper. 5. Add the vegetable and bean mixture, then 250 ml water. Cook for 20 minutes, until the vegetables are tender. 6. Return the wings to the pot and cook for another 25 minutes, until cooked through near the bone. Stir in the finely chopped dill at the end.