Method

Heat the avocado oil in a large pan. Add the garlic, onion, red peppers, chillies, paprika and cumin. Gently cook until the onions are soft. Add the tomatoes and kidney beans, and cook for 20 minutes with the lid on. You can add a little water if you need to. Serve with avocado and warm flatbreads or tortillas. Ideal with a glass of Nederburg Winemaster’s Reserve Grenache.

By Abigail Donnelly. Courtesy of Mediclinic family. View the digital magazine here.