Recreate this warm and spicy North Mexican stew recipe at home with commonly found ingredients. 

Cooking Time: 1 hour | Serves 4 

Ingredients:
➤ 250 grams of Navy Beans
➤ 250 grams of Red Kidney Beans
➤ 750 ml Passata/ Tomato Puree
➤ 250 ml Vegetable Stock
➤ 2 Bell Pepper
➤ 2 Jalapenos
➤ 1 bunch of Coriander
➤ 1 medium-sized Carrot
➤ 1 Celery stalk
➤ 2 Medium Onions
➤ 2 Garlic Cloves
➤ 5 tbsp. tomato paste
➤ 1 Fresh Red Chilli 
➤ 1 tbsp. Olive Oil
➤ 1/2 tsp. Paprika
➤ 1/2 tsp. Salt

Preparation:
➤ Finely chop the carrots, celery, bell peppers, garlic, onion and fresh chilli.
➤ Sauté the discards in olive oil and simmer them in a stockpot to make your stock.
➤ Wash/ soak the kidney beans and navy beans overnight.
➤ Boil them separately in salted cumin water for 50 minutes.

Cooking:
➤ Heat some oil in a saucepan over medium heat. Cook the onions and garlic until they turn soft.
➤ Add the spices and cook for a minute. Now add in the passata and stir constantly.
➤ Turn up the heat and toss in the chopped tomatoes and vegetable stock. Add salt.
➤ Cook for another 5 minutes on high heat while stirring constantly.
➤ Reduce the temperature and let it simmer for 5 minutes.
➤ Add all the other vegetables and cook for 5 minutes.
➤ Add the cooked beans mixture and mix well.
➤ Cook for another 1 to 2 minutes and turn off the flame. 

To serve:
➤ Serve with sour cream, fresh herbs and lime.
➤ You may also serve this with brown rice, or quinoa or use it with roasted eggplants.  
➤ Use it with tortilla chips, nachos and burritos.

To store:
➤ Keep in the refrigerator for up to 4 days.
➤ Freeze for up to 3 months.