I’ve been making this for Marg and me to eat for supper on Sunday nights for weeks now and haven’t gotten tired of it yet. Making it beforehand makes for improved flavour.
The recipe featured on the television show Better Homes and Gardens (which I almost never get to watch) and was created by Karen Martini.
It is also vegetarian – vegan if you omit the yoghourt garnish.
Why so many vegetarian options? Well its a hang over from a past adventure.

Recipe: Red Bean And Capsicum Hot Pot

100ml olive oil
2 (largish) red capsicums, seeded and diced
2 large red chillies, seeds in, sliced on an angle (I use dried chilies which are removed at the end, but also add a teaspoon of dried chili powder)
1 carrot, large or 2 small, peeled and diced
3 celery sticks, diced
2 leeks, cut into 1 cm slices (really I find one large one enough, or two small ones).
4 cloved garlic, sliced
2 brown onions, diced
5 sprigs of thyme
1 bay leaf
1 teaspoon sweet smoked paprika
1 tablespoon fennel seeds
1 tablespoon fenugreek seeds (worth looking for, essential)
2 x 400gr cans red kidney beans, drained
1 x 400gr can of butter beans, drained (last time I used one tin of kidney, borlotti and cannelini, so whatever you like)
2 tablespoon tomato paste
400grm tin diced tomatoes (I use passata)
salt, pepper to taste
coriander to garnish
yoghourt to garnish (I like greek)
basmati rice to serve

Heat oil,add capsicum and chili and sweat for 6 minutes. add carrot, celery,leek garlic and onion, then add herbs and spices. Cook for 15mins, stirring occasionally, until caramelised. Stir in beans, paste and tomatoes top up with water (2-3 cups), cover, simmer for 30mins (or longer, crock pot would be great). Season, garnish with corriander and serve with rice, limed avacado and yoghurt if desired.

To make limed avacado: (I cheat and use lemon juice)
1 ripe avacado diced
juice 1 lime
2 tbsp chopped coriander
salt, pepper

Combine all ingredients into a bowl, mix well.

Recipe from July’s Better Homes and Garden mag.
Their website has a link to a video demonstration of the recipe here.

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