Beans With Vegetables and Fresh Chilli

Adapted from a 2002 edition of Australian Table Magazine. Serve with rice or crusty bread or put into tortillas.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  onions, finely chopped
• 2  garlic cloves, finely chopped
• 2  tablespoons olive oil
• 1  long red chile, seeded and finely chopped
• 2  teaspoons ground cumin
• 200  g carrots, finely chopped
• 1 (425 g)  can chopped tomatoes
• 1  red capsicum, finely sliced
• 1  green capsicum, finely sliced
• 2  cups corn kernels
• 1 (400 g)  can red kidney beans, drained
• 1 (425 g)  can cannellini beans, drained
• 2  tablespoons  coriander, chopped
• 2  tablespoons parsley, chopped
•  salt and pepper

Directions

1. Heat oil in pot and cook onion and garlic for 4 minutes.
2. Add cumin and chilli, cook further 2 minutes.
3. Add carrot and tomatoes and simmer 10 minutes.
4. Add capsicums, corn and 1 cup of water.
5. Simmer 10 more minutes till vegetables are tender.
6. Toss through beans, coriander and parsley and season to taste.