Hello from the 48th week of Active Monday. December is my favorite month in winter. I have loved the Christmas atmosphere since my childhood. But there is one thing I don't like, which is cold and sunless days. In such periods, we must both move more to gain energy and try to get the energy we need in winter when we eat. Today I have a complete energy bomb recipe. Red pepper bean dish. HIIT exercises that will warm you up are also this week's activity. I wish everyone a happy and healthy week.
Bean and pepper stew
Full veggie power: the aromatic bean and bell pepper stew provide 14 grams of vegetable protein per serving and lots of fiber - an ideal combination that will keep you full for a long time. The red peppers also provide plenty of vitamin C.
ingredients
2 onions
2 cloves of garlic
2 red peppers
2 cans (425 ml each) of white beans
2 tbsp olive oil
200 ml of dry white wine
2 cans (425 ml each) of chunky tomatoes
1 tbsp red pepper powder
2 teaspoons agave syrup
Salt pepper
Splash of lemon juice
3 stalks of flat-leaf parsley
preparation
Peel and finely dice onions. Peel garlic and chop finely. Wash, clean, halve, and core the peppers and cut them into small pieces. Rinse the beans in a colander and let them drain.
Heat the oil in a large saucepan. Stew the onions, garlic, and paprika in it for about 5 minutes. Deglaze with wine, bring to the boil and simmer for about 3 minutes.
Pour in the chunky tomatoes. Stir in the beans and powdered bell peppers. Bring everything to the boil again and simmer for about 15 minutes. Season with agave syrup, salt, pepper, and lemon juice. Wash the parsley, shake dry, pluck the leaves off, and roughly chop. Serve the bean stew sprinkled with parsley.