Mexican Bean Hotpot
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
Instructions
- 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 saute for 5 minutes; add the carrot, garlic and red capsicum and saute 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).
Nutrition & Diet Analysis (per serving)
625
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).