About this recipe:Kidney beans are simmered together with peppers, ham, potatoes and pumpkin. The flavour and texture combination creates the most deliciously flavoured, hearty dish. Serve for dinner or lunch.
1 small onion, chopped
1 small green pepper, chopped
2 cloves garlic, chopped
1 tablespoon fresh coriander leaves
1 teaspoon annatto or achiote powder
1 tablespoon olive oil
70g ham, diced
1 (410g) tin kidney beans, drained
150g peeled potatoes, diced
60g peeled pumpkin, diced
1 teaspoon salt
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Method Prep:15min › Cook:25min › Ready in:40min
In a liquidiser or food processor, puree onion, pepper, garlic, coriander and annatto powder. Set mixture aside.
Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.