POLOKWANE – This dish could either be great for a party with friends or for dinner with the family.
What’s for Dinner says kidney beans are cooked with tomatoes and a Knorr Vegetable Stock Pot for maximum flavour, before adding chillies and garlic for the spicy kick.
Ingredients
– 45ml olive oil
– Two onions, chopped
– Three cloves garlic, crushed
– Two red chillies, finely chopped (seeded)
– Two green chillies, finely chopped (seeded)
– KNORR Vegetable Stock Pot
– 15ml tomato paste
– 10ml chilli powder
– 400g tin red kidney beans, drained and rinsed
– 400g tin tomatoes, chopped
– 250ml water
– 2ml Robertsons Freshly Ground Black Pepper
– 60ml sour cream
– 30ml coriander, chopped
Method
– Heat the oil in a large saucepan. Add the onion and cook for 4-5 minutes on medium heat until softened but not brown. Add the garlic, red chillies and green chillies and cook for a further 4-5 minutes, until onions starts to brown.
– Add the Knorr Vegetable Stock Pot, tomato paste and chilli powder. Cook for 2-3 minutes, stirring well.
– Add the kidney beans, tomatoes, water and black pepper. Stir well, bring to the boil then simmer on a low heat for 15-20 minutes, until sauce starts to thicken.
– To serve, top with sour cream and sprinkle with coriander.
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
