Ingredients
-
4
-
1
-
1
-
1
-
200
-
1
-
2
-
1
-
1
-
1
-
-
-
2
-
-
Directions
Mexican Bean Hotpot, 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 , Good! But this tastes very similar to recipe #48284, which is much faster to make I was disappointed because I was looking for something different I would like to tweak it so the sweet chili sauce is a more pronounced flavor in the final dish
5/24/13: Better- 1/4 cup sweet chili sauce, smoked paprika instead of cumin, and a tablespoon of bbq sauce A whole different recipe, I guess but very delish!
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Steps
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1
Done
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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
Done
|
Heat the Oil in a Large, Deep Pan, Preferably Non-Stick; Add the Onion and Bacon and Saut For 5 Minutes; Add the Carrot, Garlic and Red Capsicum and Saut For a Further 5 Minutes. |
|
3
Done
|
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
Done
|
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). |
