Drain and rinse the beans, then place them in a large saucepan. Cover with plenty of water and bring to the boil. Reduce to a simmer, then cover and cook for about 2 hours or until the beans are tender. Drain, reserving 1 cup (250 ml) of the soaking liquid.
In a flameproof casserole dish, heat the oil over a medium heat. Add the onion and garlic and cook for 7 minutes or until tender. Stir in the capsicums and butternut pumpkin and cook for 4 minutes or until the capsicums are cooked but still maintain some crunch. Add the cocoa powder, sugar, marjoram and salt, stirring to coat.
Stir in the drained beans, the reserved liquid, the tomatoes and chilli powder and bring to a boil. Reduce to a simmer, then cover and cook for 30 minutes to blend the flavours.
Some more ideas…
If you don't have the time to soak and cook dried beans, substitute 2½ cups (475g) of drained and rinsed canned beans. Skip step 1 and add the beans in step 3 with 1 cup (250 ml) vegetable stock, preferably homemade.
Red kidney beans – and all other pulses – are a good source of dietary fibre, particularly soluble fibre which can help to reduce high blood cholesterol levels.
I added corn and used sweet potato instead of the pumpkin. I left the capsicum and marjoram out and used raw cacao powder instead of cocoa powder. I also used Mexican chilli powder instead of hot chilli powder. Both adults and kids enjoyed this. - 27 Jul 2013