Vegan Recipes :: Mexican Bean Hotpot

Serves 4

Ingredients

• 300 g Red kidney beans
• 100 g Onions [chopped]
• 100 g Carrots [sliced]
• 2 cloves Garlic [crushed]
• 200 g Tinned tomatoes
• 10 ml Paprika
• 3 g Dried marjoram
• 25 g Red pepper [diced]
• 5 g Yeast extract
• 1 small Fresh Chilli [finely chopped] or alternatively a little chilli powder
• Salt and Pepper
• Oil for frying

Instructions

1. Use cooked beans. Or if preferred soak dried beans overnight, they will double in weight. Drain and place in pan and cover with fresh cold water. Bring to the boil and rapidly boil for 10 minutes. Reduce heat to a gentle simmer and cook until tender [approx 45-50 minutes from raw].
2. Meanwhile, fry onions until transparent adding garlic towards the end and put aside. After the beans have been cooking for 30 minutes add all the remaining ingredients. Continue to simmer until completely cooked.

Note: Accompany with a grain