Mexican Bean Hotpot Recipes

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BEAN HOTPOT



Bean Hotpot image

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.

Provided by Chickee

Categories     Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.
  • Add the other vegetables (from onions to garlic inclusive), and stir another 5-6 minutes on high heat.
  • Add the bay leaf and thyme and other spices and cook for another 5 minutes.
  • Add the three tins of beans and the tomatoes and tomato paste and stir well to combine.
  • Season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes.
  • Serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander.

Nutrition Facts : Calories 522.5, Fat 9.3, SaturatedFat 1.3, Sodium 582.6, Carbohydrate 90.2, Fiber 25.6, Sugar 14.4, Protein 26.2

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