Ingredients
- 400g beef strips
- 300g Red Kidney beans
- 200g grilled bell peppers
- 20g Chipotle Mosto Sacro
- 8 Rosemary Panfoglie
- 1 red onion
- Salt
- Extra virgin olive oil
Preparation of the recipe
1
In a non-stick pan, sauté the julienned onion in plenty of extra virgin olive oil. Add the diced Casa Rinaldi bell peppers and the beef strips, also cut into thin slices.
2
Next, add our Red Kidney beans along with their liquid.
3
Incorporate the Casa Rinaldi Chipotle Mosto Sacro and cook on low heat for about 40 minutes, stirring frequently.
4
Serve in a bowl with the Rosemary Panfoglie slightly broken into pieces.
