Ingredients Jump to Instructions ↓

  1. 4 garlic cloves

  2. 1 large onion

  3. 1 large carrot

  4. 1 red capsicum

  5. 200 g rindless bacon, all fat removed

  6. 1 tablespoon vegetable oil

  7. 2 (400 g) cans red kidney beans

  8. 1 (400 g) can chopped tomatoes

  9. 1 teaspoon ground cumin

  10. 1 tablespoon sweet chili sauce

  11. salt , to taste

  12. fresh ground pepper , to taste

  13. 2 tablespoons fresh coriander , chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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).


Send feedback