Mexican Bean Hotpot

• 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

1. 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.
2. 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.
3. 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.
4. 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).

garlic, onion, carrot, red capsicum, rindless bacon, vegetable oil, red kidney, tomatoes, ground cumin, sweet chili sauce, salt, fresh ground pepper, fresh coriander

Taken from www.food.com/recipe/mexican-bean-hotpot-139476 (may not work)