Events and Celebrations

  • 1 tablespoon sunflower oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 500 g (1 lb) raw beetroot, peeled and cubed
  • 400 g (13 oz) can red kidney beans, drained
  • 1–2 teaspoons dried chilli flakes, to taste
  • 2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 400 g (13 oz) can chopped tomatoes
  • 450 ml (¾ pint) vegetable stock
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1 papaya, peeled, deseeded and diced
  • ½ small red onion, finely chopped
  • 1 tomato, deseeded and diced
  • small bunch of coriander, roughly chopped
  • salt and pepper
  • soured cream

Heat the oil in a flameproof casserole, add the onion and fry for 5 minutes until lightly browned. Mix in the garlic, beetroot, kidney beans, chilli flakes and spices, then add the tomatoes, stock, vinegar, sugar and plenty of seasoning.

Bring to the boil then cover and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 1½ hours or until the beetroot is tender. Allow to cool then chill until required.

To make the salsa, mix together the papaya, red onion, tomato and coriander and spoon into a serving dish. Cover and chill until required.

When ready to serve, reheat the chilli on the hob, topping up with extra stock if needed, and stirring frequently until piping hot. Spoon into bowls and top with spoonfuls of the salsa, and some soured cream. Serve with brown rice or warmed tortillas.

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