PEPPERY RED BEAN STEW

1 medium yellow onion
2 red bell peppers, stemmed, seeded and coarsely cut
2 garlic cloves
3 tablespoons olive oil
1 to 2 tablespoons harissa or other hot sauce (optional)
1 tablespoon red wine vinegar
1 tablespoon chili powder
1.5 teaspoons ground cumin
1 teaspoon dried oregano
Salt and pepper, to taste
2 bay leaves
1 cup tomato sauce
3.5 cups vegetable broth
6 ounces dried red beans, presoaked for 3 to 5 hours and drained


Chop the onion, red peppers and garlic very finely in a food processor.

Heat the oil in a large, heavy bottomed pot over medium heat. Add the chopped vegetables, harissa, vinegar, chili powder, cumin, oregano, salt, pepper and bay leaves. Cook until the vegetables are softened and fragrant, 5 minutes.

Add the tomato sauce, broth and beans. Bring to a boil. Reduce the heat, cover and simmer until the beans are soft and the sauce reduced, 1h15 to 1h30 min. Discard the bay leaves. Serve warm.

Serves 4 to 6