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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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. 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.
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