Vegetable Leczo with Beans
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Source: https://recipheon.com/en/recipes/main-dishes/vegetable-leczo-with-beans
About this recipe
Vegetable leczo with beans is a filling plant-based dish made with zucchini, bell pepper, onion, beans, and tomato passata. Zucchini and bell pepper form the vegetable base, beans add substance, and tomato passata turns everything into a thick, warm sauce. It is best to add the beans toward the end so they heat through without falling apart. The vegetables should soften but still retain their shape and texture so the leczo does not turn into a uniform sauce. Serve immediately once the tomato passata has reduced slightly and coats the ingredients well.
Ingredients
Servings: 4
1 zucchini
1 bell pepper
1/2 can of beans
300 ml tomato passata
1 onion
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cut the zucchini and bell pepper into large dice, and finely chop the onion.
Heat the oil in a skillet. Sauté the onion for 2–3 minutes, until soft and slightly translucent.
Add the zucchini and bell pepper, then cook for 5–7 minutes, until the vegetables soften slightly.
Pour in the tomato passata, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then simmer for 8–10 minutes, until the vegetables are tender but retain their shape. Add the drained beans for the final 2–3 minutes, only to heat through.
Serve immediately, while the beans remain whole and the tomato sauce brings the zucchini and bell pepper together into a thick leczo.
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