VIVE Cooking School

Mexican Bean Hot Pot


20 min

30 min






Scatter the pistachio onto a baking tray. Place into a cold oven and preheat oven to 160°C fan forced until pistachio are toasted. Set aside to cool. Roughly chop the pistachio.

Step 2

Stir in combined capsicum, ginger, garlic and half the chilli for 3 minutes or until aromatic. Stir in tomato for 5 minutes or until soft. Stir in coconut milk and stock.


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