Red Bean and Pepper Stew

1 T. vegetable oil
4 cloves garlic
1 large onion
1 carrot
1 leek, shredded
1 red pepper
1 can of chopped tomatoes
2 cans of red kidney beans
1 tablespoon paprika
1/4 c. balsamic vinegar
1/2 pint vegetable stock
salt and pepper

Heat oil over a moderate heat in a large casserole pan. Chop all the vegetables and sauté in oil for 5 minutes.

Add the vegetable stock, chopped tomatoes and paprika. Bring to the boil, season and simmer for 10 minutes.

Drain the beans and add to the stew, along with the balsamic vinegar. Cover the pan and simmer for another 20 minutes.

Remove from the heat and serve with baked or mashed potatoes, or in a sourdough round soup bowl.