juliette
03-07-2006, 04:28 PM
Like everyone else, I'm trying to cut back on the fat & meat content in our diets, and I found this in a local cooking magazine. I tried it out last night and WOW!
Spicy Bean Hotpot:
2 tsp olive oil
1 red pepper, halved, deseeded and chopped
2 tsp finely chopped, deseeded fresh chilli (I used a red chilli, but if you like the kick, go with a jalapeno)
1 garlic clove, crushed
1 small onion, diced
1/2 tsp ground cumin
1 1/2 cups frozen corn, or one can (drained) corn niblets
1 800g can of diced tomatos (drained of excess liquid)
1 420g can of red kidney beans - rinsed and drained
salt and ground pepper
tabasco sauce (to taste)
1/4 cup light sour cream (to serve)
Either coriander sprigs or diagonally sliced spring onions
1) Heat the oil in a large saucepan over medium-high heat. Add peppers, chilli, garlic and onion - cook stirring until onion is tender
2) add the cumin and cook for 30 seconds. Add corn, beans, tomatos and bring to a boil. Reduce heat to medium, and simmer for 5 minutes or until hot through and liquid has slightly thickened. Add tabasco sauce as desired.
Serve over white rice (i cooked mine in chicken broth for a little more flavour), and garnish with a tablespoon of sour cream, and corriander or spring onions.
Spicy Bean Hotpot:
2 tsp olive oil
1 red pepper, halved, deseeded and chopped
2 tsp finely chopped, deseeded fresh chilli (I used a red chilli, but if you like the kick, go with a jalapeno)
1 garlic clove, crushed
1 small onion, diced
1/2 tsp ground cumin
1 1/2 cups frozen corn, or one can (drained) corn niblets
1 800g can of diced tomatos (drained of excess liquid)
1 420g can of red kidney beans - rinsed and drained
salt and ground pepper
tabasco sauce (to taste)
1/4 cup light sour cream (to serve)
Either coriander sprigs or diagonally sliced spring onions
1) Heat the oil in a large saucepan over medium-high heat. Add peppers, chilli, garlic and onion - cook stirring until onion is tender
2) add the cumin and cook for 30 seconds. Add corn, beans, tomatos and bring to a boil. Reduce heat to medium, and simmer for 5 minutes or until hot through and liquid has slightly thickened. Add tabasco sauce as desired.
Serve over white rice (i cooked mine in chicken broth for a little more flavour), and garnish with a tablespoon of sour cream, and corriander or spring onions.