Cv - Red Kidney Bean Hotpot
Over a year ago
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Ingredients
- 2 tbsp water
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 red pepper, chopped
- 125g (4oz) mushrooms, sliced
- 400g (14oz) tomatoes, tinned
- 2 x 400g (14oz) cans red kidney beans, rinsed and drained
- 1 tsp mixed herbs
- 250ml (8 fl oz) vegetable stock
- 2 tso cornflour
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Detox for Life
Method
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1
1. Dry-fry the onion, garlic and red pepper in the water over a high heat for 3-4 minutes.
2. Add the mushrooms, tomatoes (roughly broken up), beans, herbs and vegetable stock. Stir well and bring to the boil.
3. Blend the cornflour with a little water to make a smooth paste then stir into the hotpot to thicken the sauce. Simmer for 10 minutes.
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