Ingredients
Serves: 4
- 2 brown onions, chopped
- 1 large red capsicum, chopped
- 1 large green capsicum, chopped
- 6 cloves garlic, finely chopped
- 2 1/2 cups dried Great Northern beans, soaked overnight
- 6 cups vegetable stock
- 1 teaspoon dried chili flakes
- 2 teaspoons dried cumin
- 2 teaspoons smoked Hungarian paprika
- 1 tablespoon raw cocoa powder
- 1 large can crushed tomatoes
- 1/2 teaspoon Tabasco sauce
- 1 1/2 cups frozen corn
- 1/2 cup quinoa
Directions
Preparation:20min ›
Cook:1hour50min ›
Ready in:2hours10min
- Heat a large heavy based pot brushed lightly with oil then add the onions and cook, stirring, for 5 minutes. Add the capsicums and cook, stirring, for another 3 minutes. Add the garlic and cook for another minute.
- Add the Great Northern beans, stock, spices, cocoa, tomatoes and Tabasco sauce. Bring to a boil and cook for 5 minutes. Reduce the heat, cover and cook gently, stirring occasionally until the beans are cooked, about 1 1/4 hours. Add more stock if it is getting too dry.
- When the beans are tender, add the corn and quinoa. Cook, stirring occasionally, for a further 20 minutes.
Serve with brown rice or freekeh.
Tip
Beans may be cooked with the stock in a pressure cooker for 18 minutes without soaking to speed up the process. Other dried beans may be substituted.
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Reviews in English (1)
1
Delicious, full of flavour and not too hot. - 30 Dec 2014
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