Bean Hotpot

This was done by Karen Martini on Better Homes and Gardens. Looks like it takes a long time but is very rich looking and worth a try. The chillies she used were long ones so not that hot I suppose; I have little birdseye ones and would probably only use one.
- Ready In:
- 1hr 5mins
- Serves:
- Units:
2
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ingredients
- 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
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Chickee
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@Chickee
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"This was done by Karen Martini on Better Homes and Gardens. Looks like it takes a long time but is very rich looking and worth a try. The chillies she used were long ones so not that hot I suppose; I have little birdseye ones and would probably only use one."
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