Italian Hearty Beans

Last week I posted about garlic and the importance that this single ingredient has in the Brazilian cuisine. It was a great little article and I have many people from all over the world agreeing with it, and that is not only in Brazil that it is popular food. I have a friend from Italy that wrote this to me and represents really well the whole thing about garlic: La cucina del cuore = the kitchen's heart.

So, after a long and intense week I have decided to stop and cook something new. Every time when I work with big audiences and travel to various cities I have to take a couple of hours to go to the kitchen and prepare something that is hearty, warm and very healing. Public speaking is very demanding and sometimes you have to be very balanced to be able to keep up with the intensity of this job. Last week I presented for over 400 people and I have to see that it was a very successful week.

To recharge my batteries and to be able to get back on the road again I decided to do a very nutritive recipe that is full of flavour, easy to do and quick to cook. I will only need few ingredients. Here is the recipe:


1 tin of organic tomatoes, diced

1 tin of organic kidney beans

2 fresh ripe tomatoes, diced

2 garlic gloves, crushed and chopped well

1 handful of basil, chopped

1 teaspoon of paprika

1 pinch of black pepper or chili, optional

2 teaspoon of salt

1 teaspoon of dried oregano

2 tablespoon of olive oil

How to do it?

First add the olive oil and the garlic on medium heat and sauté for a couple of seconds. Then add the capsicum and stir for about 1 minute.

Add the tin tomatoes, the fresh tomatoes, the kidney beans, salt, pepper and the oregano. Cook it for about 5 minutes, always making sure you stir for few seconds every minutes.

Add the basil and stir for another few seconds. Let it cook for another 3 minutes and turn off.

Serve with brown rice or by itself. Delicious to serve for breakfast, brunch, lunch and dinner.