Mexican Bean Hotpot

MEXICAN BEAN HOTPOT



Mexican Bean Hotpot image

A hearty Mexican vegetable dish made with red kidney beans. To vary the dish, vary the beans. And to make it vegetarian, omit the bacon or replace it with vegetarian sausage. I have posted this recipe, adapted from an International Masters '1001 recipes for Pan or Wok' for the 2005 Zaar World Tour.

Recipe From food.com

Provided by bluemoon downunder

Categories     Peppers

Time 1h

Yield 4 serving(s)

Number Of Ingredients: 13

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

Steps:

  • 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 sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté 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).


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.

Recipe From food.com

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
Calories522.5
Fat9.3
SaturatedFat1.3
Sodium582.6
Carbohydrate90.2
Fiber25.6
Sugar14.4
Protein26.2

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.




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