1 ½ cups dry kidney beans, soaked in hot water
⅓ cup raisins
½ cup boiling water
2 onions, thinly sliced
2 leeks, sliced
6 garlic cloves, minced
2 carrots, thinly sliced
¼ cup tomato paste
½ tbsp paprika
2 bay leaves
Salt & pepper
¼ cup white wine vinegar
Soak raisins in ½ cup boiling water.
In a large pot slowly sauté onions, leek and garlic for 3-5 minutes. Add carrots and water and bring to a simmer for 5 minutes.
Add tomato paste, paprika, bay leaves, pepper and salt.
Blend white wine vinegar and raisins with their water. Add blended mix and soaked kidney beans to the stew mixture.
Add enough water to the pot to cover the stew ingredients and simmer for 40-50 minutes minutes.
Serve with brown rice.