- 200 g (7 oz/1 cup) dried haricot beans
- 2 tablespoons olive oil
- 1 red onion, cut into thin wedges
- 2 large garlic cloves, crushed
- 1 red capsicum (pepper), cut into 1.5 cm (5/8 inch) squares
- 1 green capsicum (pepper), cut into 1.5 cm (5/8 inch) squares
- 2 × 400 g (14 oz) tins chopped tomatoes
- 2 tablespoons tomato paste (concentrated purée)
- 500 ml (17 fl oz/2 cups) vegetable stock
- 2 tablespoons chopped basil
- 125 g (4 1/2 oz/3/4 cup) kalamata olives, pitted
- 1-2 teaspoons soft brown sugar
- crusty bread, to serve
1. Soak the beans in enough cold water to cover overnight.
2. Drain the beans, rinse well and place in a saucepan. Cover with fresh cold water and bring to the boil. Cook for 45 minutes, or until just tender. Drain and set aside.
3. Heat the olive oil in a saucepan. Sauté the onion and garlic over medium heat for 2-3 minutes, or until the onion is soft. Add the red and green capsicum and cook for a further 5 minutes.
4. Stir in the tomato, tomato paste, stock and beans, then cover and simmer for 40 minutes, or until the beans are tender. Stir in the basil, olives and sugar, season well with sea salt and freshly ground black pepper and serve with crusty bread.
- Cuisine - Mexican
- Course - Main-course