Mexican Bean Hotpot

Print PrintShare with Friends


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.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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).