Bean Hotpot

Name: Bean Hotpot
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

17 ingredients

6 steps

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

1

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.
2

Add the other vegetables (from onions to garlic inclusive), and stir another 5-6 minutes on high heat.
3

Add the bay leaf and thyme and other spices and cook for another 5 minutes.
4

Add the three tins of beans and the tomatoes and tomato paste and stir well to combine.
5

Season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes.
6

Serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander.