- Serves 8+
- Preparation Time 10MINS
- Cook Time 02HRS
1 large green capsicum, finely sliced
1 small red onion, halved, finely sliced
1 x 400g can large red kidney beans, rinsed, drained
1 x 400g can borlotti beans, rinsed, drained
1 cup (250ml) Campbells Real Stock- Vegetable
tsp Mexican chilli powder
2 tbsp tomato paste
2 tbsp fresh coriander, chopped
2 tbsp red wine vinegar
1 tbsp oil
1 long red chilli, thinly sliced on an angle
STEP 1 Place capsicum, red onion, kidney beans and borlotti beans into a large bowl.
STEP 2 In a small bowl combine Campbells Real Stock, chilli powder, tomato paste, coriander, vinegar and oil. Pour over bean mixture, toss to combine. Cover and refrigerate for 2 hours, stirring occasionally during chilling time.
STEP 3 Garnish with extra coriander leaves and sliced chilli just before serving.