Tomato, capsicum and kidney bean braise
Please log in to save or rate.
6 (makes 6 cups)
Time to make:
$2.00 per serve
(at time of publication)
Full ingredients list:
1 teaspoon olive oil
1 onion, finely diced
4 cloves garlic, sliced
2 medium-sized red capsicums, diced
1 long red chilli, finely sliced (optional)
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons paprika
2 x 400g cans chopped tomatoes
400g can kidney beans, drained, rinsed
Nutritional information (per serve)
Instructions and steps:
Step 1Heat oil in a large heavy-based frying pan over a medium-high heat. Add onion and cook, stirring, for 3-5 minutes or until browned. Add garlic, capsicums, chilli (if using) and spices. Cook, stirring, for 2 minutes. Add tomatoes and cook for 15 minutes.
Step 2Add kidney beans, stir to combine and remove from heat.
This braise freezes well and can be refrigerated for up to 6 days.
About this recipe
First published: May 2014