BEAN HOTPOT

Bean Hotpot image

Provided by Chickee

Categories Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 red capsicums, diced (chunky)
2 red chilies, sliced finely
2 onions, diced finely
2 stalks celery, finely diced
1 large carrot, diced finely
2 leeks, white section, halved through the centre then sliced finely
4 garlic cloves, minced
1 bay leaf
2 teaspoons thyme
1 tablespoon fennel seed
1 tablespoon fenugreek seeds
1 teaspoon sweet smoked paprika
1 (400 g) can butter beans, drained
2 (400 g) cans red kidney beans, drained
1 (400 g) can diced tomatoes
2 tablespoons tomato paste

Steps:

In a large stockpot, cook the chillies and capsicum in the olive oil over high heat for about 6-8 minutes, until the capsicum has blackened around the edges.
Add the other vegetables (from onions to garlic inclusive), and stir another 5-6 minutes on high heat.
Add the bay leaf and thyme and other spices and cook for another 5 minutes.
Add the three tins of beans and the tomatoes and tomato paste and stir well to combine.
Season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes.
Serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander.

Nutrition Facts : Calories 522.5, Fat 9.3, SaturatedFat 1.3, Sodium 582.6, Carbohydrate 90.2, Fiber 25.6, Sugar 14.4, Protein 26.2