Beans With Vegetables and Fresh Chilli |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adapted from a 2002 edition of Australian Table Magazine. Serve with rice or crusty bread or put into tortillas. Ingredients:
2 onions, finely chopped |
2 garlic cloves, finely chopped |
2 tablespoons olive oil |
1 long red chile, seeded and finely chopped |
2 teaspoons ground cumin |
200 g carrots, finely chopped |
1 (425 g) can chopped tomatoes |
1 red capsicum, finely sliced |
1 green capsicum, finely sliced |
2 cups corn kernels |
1 (400 g) can red kidney beans, drained |
1 (425 g) can cannellini beans, drained |
2 tablespoons coriander, chopped |
2 tablespoons parsley, chopped |
salt and pepper |
Directions:
1. Heat oil in pot and cook onion and garlic for 4 minutes.
2. Add cumin and chilli, cook further 2 minutes.
3. Add carrot and tomatoes and simmer 10 minutes.
4. Add capsicums, corn and 1 cup of water.
5. Simmer 10 more minutes till vegetables are tender.
6. Toss through beans, coriander and parsley and season to taste.
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