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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors. | 2. Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté for a further 5 minutes. | 3. Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil. | 4. Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
carrot	1			29.52	6.8976	0.6696	0.1728
red capsicum	1			-	-	-	-
bacon	200	g	rindless	452.0	3.78	31.88	33.86
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
red kidney bean	2	cans		1820.6897	329.931	134.4552	1.3793
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
chili sauce	1	tablespoon	sweet	15.6975	3.3767	0.4266	0.0512
salt				-	-	-	-
pepper			ground	-	-	-	-
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.