Adapted from http://www.taste.com.au/recipes/23636/spicy+beans?ref=collections,vegeta…
Ingredients
1 bunch shallots, finely chopped
4 garlic cloves, finely chopped
2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried basil leaves
1-2 tsp dried chilli flakes
2 red capsicums, halved, deseeded, cut into 1cm pieces
2 celery sticks, trimmed, cut into 1cm pieces
200g pumpkin, peeled, cut into 1cm pieces
700ml pureed tomatoes
800g cooked cannellini beans, drained
Method
Step 1
Spray olive oil in the pan over medium heat. Add the shallots, garlic, turmeric, coriander, cumin, basil and chilli. Cook, stirring often, for 2 minutes or until the onion is soft.
Step 2
Add the capsicum, celery and carrot, and cook, stirring occasionally, for 2-3 minutes or until soft.
Step 3
Stir in the pureed tomatoes. Increase heat to medium-high. Bring to a simmer. Reduce heat to medium-low. Cover. Cook, stirring occasionally, for 20 minutes or until the mixture thickens. Stir in the beans. Cook for 5 minutes or until heated through. Season with salt and pepper to serve.