Mexican Bean Hotpot - cooking recipe

Ingredients

4 garlic cloves
1 large onion
1 large carrot
1 red capsicum
200 g rindless bacon, all fat removed
1 tablespoon vegetable oil
2 (400 g) cans red kidney beans
1 (400 g) can chopped tomatoes
1 teaspoon ground cumin
1 tablespoon sweet chili sauce
salt, to taste
fresh ground pepper, to taste
2 tablespoons fresh coriander, chopped

Preparation

Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors.
Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and saute for 5 minutes; add the carrot, garlic and red capsicum and saute for a further 5 minutes.
Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil.
Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).