1 tablespoon vegetable oil
1 medium onion, diced
3 medium carrots, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
1 medium hybrid bell pepper
1 medium red onion, chopped
1 medium sweet cherry tomato
2 tablespoons bean paste
6 bay leaves
2 tablespoons red wine
In a medium saucepan, heat oil over medium heat. Saute onions and carrots for about 3 minutes, stirring occasionally, until soft. Stir in the green bell pepper and red bell pepper. Stirring constantly, mix with onions and carrot mixture. Bring to a quick boil, reduce heat to medium heat and simmer 10 minutes.
Melt 2 tablespoons butter in a smaller skillet. Add onion and carrot mixture in another. Saute for about 1 minute.
Add olive oil, pasta, eggs, red wine and bay leaves. Simmer about 20 minutes more of roll formation, stirring constantly, until gelatin forms, about 5 minutes. Serve with black bean sambala paste for dipping.
I zested 1/2 of a lemond the added the flavor. Had some store bought lemonade so added a cup of that instead of water. reversed the allspice and clove just because it looked wrong. I also cut back on both of the sugars because of the sweet lemonade. This came out so good I used it on turkey , peanutbutter and bread, hell it was so good I took off my shirt and rubbed it on my body.
⭐ ⭐ ⭐ ⭐ ⭐