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.
- add 200 g rindless bacon
- add 1 large onion
- add 1 red capsicum
- add 2 tablespoons fresh coriander
- add 2 (400 g) cans red kidney beans
- add 1 large carrot
- add 1 tablespoon vegetable oil
- add 1 (400 g) can chopped tomatoes
- add fresh ground pepper
- add 1 teaspoon ground cumin
- add 1 tablespoon sweet chili sauce
- add salt
- add 4 garlic cloves
- 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).