Ingredients

Method

• 3 T olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 t coriander seeds
• 1 t cumin seeds
• 2 red chillies, chopped
• 1 T smoked dried chilli flakes
• 2 bay leaves
• 150 g dried white kidney beans, soaked overnight and drained
• 2 Woolworths chipotles in adobo, chopped
• 1 x 70 g can tomato paste
• 1 x 400 can tomatoes, chopped
• 1 t smoked paprika
• 2 t Woolworths Lazy Kettle hickory liquid smoke
• 3 cups beef stock
• salt, to taste
• mint, chopped, for serving
• feta, for serving
• coriander, chopped, for serving
• polenta, for serving

Method

Ingredients

1. Preheat the oven to 180°C. Heat the oil in a large clay or ovenproof pot. Fry the onion until soft. Add the garlic, coriander and cumin and cook for 1 minute. Add the remaining ingredients and bring to a boil.

2. Cover and bake for 1 hour. Season. 3 Serve with the mint, feta, coriander and polenta.

Find more beans recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana