serves
4-6
prep
10 minutes
cook
2 hours
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
2
hours
difficulty
Easy
level
Stream free On Demand
Episode 6
episode • Nico Reynolds: Cook In, Cook Out • cooking • 23m
G
episode • Nico Reynolds: Cook In, Cook Out • cooking • 23m
G
Ingredients
- About 200 g dried kidney beans (or used canned; see Note)
- Oil for cooking
- 6 jumbo sausages
- 1 onion, diced
- 1 carrot, diced
- 1 red/green capsicum (pepper), thinly sliced
- 4 garlic cloves, sliced
- 3 tsp cumin seeds
- 3 tsp chilli flakes
- 2-3 thyme sprigs
- 1 tsp tomato puree
- 400 g tin chopped tomatoes
- 250 ml chicken stock
- 300 g baby potatoes (not peeled)
- Chopped chives to serve, optional
If using dried beans, you will need to start this recipe a day ahead.
Instructions
- If using dried beans, rehydrate the beans by soaking overnight, using twice the amount of water to beans. Drain the beans, then add to a pot with some aromatics (garlic, roughly chopped onion and carrot, bay leaves). Cover with water and boil for an hour and a half, with the lid on. Drain and set aside for use in the hotpot.
- For the hotpot, add a little oil to a deep-frying pan or sauté pan/pot (choose a pan with a lid), heat over medium-high heat, sear the sausages until browned (the aim is not to cook them through, just to get some lovely colour), then remove from the pan and set aside.
- Add more oil if necessary, then add the onion, carrot, capsicum and garlic to the hot pan, followed by the cumin seeds and chilli flakes. Roughly chop the thyme and add. Fry for 5 minutes over a high heat, stirring occasionally.
- Next add the tomato paste and a pinch of salt and pepper, and then make a well in the centre and add the chopped tomatoes into the well, let the mixture cook and condense. Pour in the stock, bring to a boil and then lower the heat to a simmer and add the lid.
- Slice the potatoes and add to the pan and stir in. Next slice the sausages and add to the pan.
- Add the beans (if you’ve cooked a larger batch, I like to add about a handful of cooked beans per person), cover and continue to simmer for 10 minutes.
- Garnish with chopped chives to serve, optional.
Note
Canned beans can also be used instead and the amount of beans you add doesn’t have to be exact.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Episode 6
