Sofitel and Red Kidney Beans

This simple dish goes well when it tops red kidney beans and served alongside the cumin Kumara. It is a great accompaniment to a small steak drizzled with Chimichurri.

I prefer to cook in a heavy wok or pan, they both need a lid.

• 3 red capsicums sliced and diced into 1 cm squares
• 4 cloves of garlic
• 1 cayenne chilli
• 3 sprigs of oregano
• Salt and pepper a generous grind of both
• 1 tablespoon of brown sugar
• Olive oil for frying

Oil the wok and heat to medium.

Add diced capsicum, chilli, oregano and crushed garlic.

Stir in sugar, salt and pepper and let the capsicum caramelise.

Add

• 2 tins red kidney beans washed in a colander.

Simmer and serve from the wok.