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Tomato, capsicum and kidney bean braise

This one pot meal is super tasty and freezes well, so make an extra batch to keep on hand for those busy mid-week meals!

  • Time to make: 25 mins
  • Serving: 6 people (makes 6 cups)
Ratings: 5.0
Ingredients

Ingredients

  • 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Heat 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.

    2 Add kidney beans, stir to combine and remove from heat.

    Variations

    Make it gluten free: Check spices are gluten free.

     

    Recipe ideas

    Use this base recipe to make these delicious meals!

    Kidney bean tacos
    Couscous chilli con carne
    Baked eggs

    HFG tip

    This braise freezes well and can be refrigerated for up to 6 days.

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