Mexican Bean Hotpot
photo by Acerast
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 garlic cloves
- 1 large onion
- 1 large carrot
- 1 red capsicum
- 200 g rindless bacon, all fat removed
- 1 tablespoon vegetable oil
- 2 (400 g) cans red kidney beans
- 1 (400 g) can chopped tomatoes
- 1 teaspoon ground cumin
- 1 tablespoon sweet chili sauce
- salt, to taste
- fresh ground pepper, to taste
- 2 tablespoons fresh coriander, chopped
directions
- Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors.
- Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté for a further 5 minutes.
- Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil.
- Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).
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Reviews
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Good! But this tastes very similar to recipe #48284, which is much faster to make. I was disappointed because I was looking for something different. I would like to tweak it so the sweet chili sauce is a more pronounced flavor in the final dish.<br/>5/24/13: Better- 1/4 cup sweet chili sauce, smoked paprika instead of cumin, and a tablespoon of bbq sauce. A whole different recipe, I guess... but very delish!
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Who would think that kidney beans could taste so good? Not only was it delicious, but the chunkiness of the vegetables and bits of bacon made this have a great "mouth-feel". I used a green capsicum which added contrast to the red beans. tomatoes, and orange carrots. It went very nicely with tacos made from Recipe#369923 and Recipe#161522. Thamks bluemoon downunder. Made for Ali Baba's Babes for ZWT5 and will make this way again :)
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I loved these beans! They had such wonderful flavors, especially since I love anything Mexican. I made these to go with Recipe #307580, and we enjoyed the combination. These beans are great any time of year. I plan to have them another time with hot dogs and burgers off the grill. Thank you for sharing with us Bluemoon! Made for Zaar Stars Tag Game 4/09 Linda
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This is a very tasty bean dish. I should have drained the grease after cooking the bacon but was in a hurry and didn't think about it until I had dumped a can of beans in!! It really didn't taste greasy but I knew the grease was there. Next time (and there will be a next time) I will drain it. I do think the bacon adds a nice flavour. My husband has a 'thing' about cumin so I left it out and it still tasted great. Thanks for sharing your recipe. Made for PRMR.
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Tweaks
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Oh my this was good. BunnyMom and I seem to have similar food habits. I replaced the bacon with about a half cup of soy sausage crumbles and drained but did not rinse the beans before adding. To replace the lost liquid, added 3 tablespoons of tomato paste diluted with a cup of water. Also added a chopped poblano which added a little smokiness (along with the cumin) and color without changing the heat level on this which is low and even has a touch of sweetness from the chili sauce. Will make this again and again. Thanks bluemoon.
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!