Bean Hotpot

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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, 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

Recipe

• 1 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.
• 2 add the other vegetables (from onions to garlic inclusive), and stir another 5-6 minutes on high heat.
• 3 add the bay leaf and thyme and other spices and cook for another 5 minutes.
• 4 add the three tins of beans and the tomatoes and tomato paste and stir well to combine.
• 5 season well with salt and pepper, cover the whole mixture with water, then simmer for 30 minutes.
• 6 serve over rice with diced avocado mixed with lime juice, a dollop of yoghurt, and sprinkle with coriander.