Patatas y El Resto Bravas


  • 2 potatoes
  • 1 large beetroot
  • 1 courgette
  • A handful for runner beans
  • 1 Romano pepper
  • 4 cloves of garlic
  • 1 tin of chopped tomatoes
  • 1 tbsp paprika
  • Pinch of cayenne pepper (optional)
  • 1 tin of kidney beans
  • 100g manchego or cheddar


  1. Pre-heat oven 200 C.
  2. Chop the potatoes, beetroot, courgette, and runner beans into bite size pieces. Toss in olive oil, season, and roast for 45 minutes.
  3. Meanwhile, finely chop the pepper and garlic. Gently fry in a pan for 5-10 minutes, until soft.
  4. Add the tomatoes to the pan with the paprika and cayenne pepper. Add a splash of water or stock. Bring to the boil and then simmer for 15 minutes.
  5. Add the kidneys to the sauce and cook for another 5 minutes.
  6. When the vegetables are roasted, pour the sauce over them. Grate the cheese over the top. Return to the oven for 5-10 minutes, until the cheese melted.

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