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Ingredients
- 150 g grüne Peperoni in Stücken (4 cm)
- 150 g rote Peperoni in Stücken (4 cm)
- 60 g Schalotten
- 2 Knoblauchzehen
- 20 g Olivenöl
- ½ TL Cayennepfeffer
- 1 TL Paprika
- ¼ TL Kreuzkümmel, gemahlen
- 40 g Tomatenpüree
- 400 g Cervelats enthäutet, längs halbiert, in Scheiben (1 cm)
- 1 Dose gehackte Tomaten (400 g)
- 1 Fleischbouillonwürfel (für 0,5 l)
- ½ TL Salz
- 1 Dose Kidneybohnen abgespült, abgetropft (Abtropfgewicht 290 g)
- 100 g saurer Halbrahm
- 3 Zweigchen Koriander Blätter abgezupft
- Nutrition
- per 1 Portion
- Calories
- 559 kcal / 2321 kJ
- Protein
- 32 g
- Fat
- 32 g
- Carbohydrates
- 34 g
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