Kidney beans with peppers recipe

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 261 calories / serving
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171919 red kidney beans with onions and peppers HERO

This easy one-pot chilli wonder is so simple to make and makes for the perfect winter comforter. Packed with kidney beans, crispy pancetta and loaded with aromatic spices.

Heat a large saucepan over a medium-high heat for 1-2 minutes. Add the pancetta and fry for 4-5 minutes, until it starts to colour. Remove from the saucepan using a slotted spoon and dry on kitchen paper.

Add the onions and fry for 3-4 minutes, stirring occasionally. Add the peppers and continue to fry for a few minutes before adding the pancetta back to the saucepan. Sprinkle over the oregano, cumin and paprika and add a little salt and pepper. Cook for a few minutes, stirring occasionally before adding the kidney beans.

Add the stock to cover, bring to the boil and reduce to a simmer before covering and cooking gently for 30-40 minutes until the beans are soft and creamy. Adjust the seasoning if necessary and transfer the stew to a serving dish. Garnish with the sliced chilli before serving.

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  • Ingredients

  • 125g pancetta, cut into large lardons
  • 400g canned kidney beans, drained
  • 50ml sunflower oil
  • 1tsp ground cumin
  • 1tsp paprika
  • 1tsp dried oregano
  • 1 onion, finely chopped
  • 1 yellow pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 red chilli pepper, finely sliced
  • 400ml vegetable stock
  • salt
  • pepper
  • Energy 1090kj 261kcal 13%
  • Fat 17g 24%
  • Saturates 5g 23%
  • Sugars 8g 8%
  • Salt 1.8g 29%

of the reference intake
Carbohydrate 18g Protein 11.3g Fibre 7.4g


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