Top & tail and peel the carrots, then chop them finely.
Top & tail the leeks. Slice along the length just to the centre, and remove the outer layers. Wipe off any visible dirt. Slice the leeks into fine rounds and separate these out. Place in a colander or large sieve and wash well under the cold tap. Add to the carrots.
Top & tail the celery and chop finely. Add to the carrots & leeks - this is your bed of vegetables.
Deseed and core the peppers, and chop into bite-sized pieces.
Add oil to a large, high-sided frying pan or casserole, along with the butter. Set over a medium heat until the butter melts and sizzles. Add the bed of vegetables and cook until they just soften, stirring, about 5 to 8 minutes. Add the chillies & garlic, and cook for a few more minutes until the garlic smell rises.
Add the peppers, and fry until they just soften. You want them to retain some bite, so a couple of turns in the hot oil, 2 to 3 minutes, should be enough.
Add the tinned tomatoes, and rinse out the tins with boiling water. Add about half a can of water to the sauce. Add the paprika and brown sauce, and stir well. Taste, then season with salt & pepper, or any of the seasonings, as needed, bearing in mind the sauce will soften and develop as it cooks - it will taste a little raw at this stage.
Bring the sauce to the boil, then reduce to a simmer and cover with a lid. Cook well - at least 30 minutes, and ideally about 45 minutes or more. Take the lid off and stir frequently, to prevent sticking and to let out some steam. How far you let the sauce reduce is your choice - we like it a little juicy.
While the sauce is cooking, chop the parsley. See our herb Tip. Also prepare any side, if serving. About 15 minutes before you are ready to serve, drain and rinse the beans. Add to the sauce, and stir gently to combine. Add the parsley, taste, and adjust any seasoning. Simmer for about 10 minutes.
Serve, garnished with a little more parsley, alone or with your side of choice.
Enjoy!
