6 teaspoons olive oil
1 onion, chopped
1 clove garlic, crushed
1 green pepper (capsicum), seeded and diced
375 g (12 oz) tomatoes, skinned and chopped
1/2 teaspoon chilli powder
4 cups (32 fl oz) 900 ml vegetable stock
6 teaspoons tomato puree (paste)
470 g (15 oz) can red kidney beans, drained
salt and pepper
125 g (4 oz) canned sweetcorn
1 avocado
few drops Tabasco sauce
1 tablespoon chopped fresh coriander
coriander leaves, to garnish
1 onion, chopped
1 clove garlic, crushed
1 green pepper (capsicum), seeded and diced
375 g (12 oz) tomatoes, skinned and chopped
1/2 teaspoon chilli powder
4 cups (32 fl oz) 900 ml vegetable stock
6 teaspoons tomato puree (paste)
470 g (15 oz) can red kidney beans, drained
salt and pepper
125 g (4 oz) canned sweetcorn
1 avocado
few drops Tabasco sauce
1 tablespoon chopped fresh coriander
coriander leaves, to garnish
method
1. Heat oil in a large saucepan and cook onion until soft.
2. Add garlic, green pepper (capsicum), tomatoes and chilli powder and cook for 3-4 minutes.
3. Pour in stock with tomato puree (paste) and three-quarters of the beans.
4. Re-cover and simmer for 30 minutes, then cool slightly and puree in a blender or food processor.
5. Return to pan and add salt and pepper, remaining beans and sweetcorn.
6. Peel and dice avocado and add with the Tabasco sauce.
7. Reheat gently, stir in coriander and serve garnished with coriander leaves.
2. Add garlic, green pepper (capsicum), tomatoes and chilli powder and cook for 3-4 minutes.
3. Pour in stock with tomato puree (paste) and three-quarters of the beans.
4. Re-cover and simmer for 30 minutes, then cool slightly and puree in a blender or food processor.
5. Return to pan and add salt and pepper, remaining beans and sweetcorn.
6. Peel and dice avocado and add with the Tabasco sauce.
7. Reheat gently, stir in coriander and serve garnished with coriander leaves.
serving amount
serves 4-5.
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