POLOKWANE – This dish could either be great for a party with friends or for dinner with the family.
What’s for Dinner says kidney beans are cooked with tomatoes and a Knorr Vegetable Stock Pot for maximum flavour, before adding chillies and garlic for the spicy kick.
Ingredients
– 45ml olive oil
– Two onions, chopped
– Three cloves garlic, crushed
– Two red chillies, finely chopped (seeded)
– Two green chillies, finely chopped (seeded)
– KNORR Vegetable Stock Pot
– 15ml tomato paste
– 10ml chilli powder
– 400g tin red kidney beans, drained and rinsed
– 400g tin tomatoes, chopped
– 250ml water
– 2ml Robertsons Freshly Ground Black Pepper
– 60ml sour cream
– 30ml coriander, chopped
Method
– Heat the oil in a large saucepan. Add the onion and cook for 4-5 minutes on medium heat until softened but not brown. Add the garlic, red chillies and green chillies and cook for a further 4-5 minutes, until onions starts to brown.
– Add the Knorr Vegetable Stock Pot, tomato paste and chilli powder. Cook for 2-3 minutes, stirring well.
– Add the kidney beans, tomatoes, water and black pepper. Stir well, bring to the boil then simmer on a low heat for 15-20 minutes, until sauce starts to thicken.
– To serve, top with sour cream and sprinkle with coriander.
YUM!
