Caribbean, Sweet Potato and Kidney Bean Hotpot

2 cups x cooked red kidney beans

2 x medium onions, diced finely

2 x garlic cloves, minced

1 cup x potato, cut into cubed

2 cups x sweet potato, cut into cubes

5 sprigs x fresh thyme

1 can x coconut milk

1/2 tsp x ground allspice

1 x large red capsicum, diced

2 cups x vegetable stock

1/2 bunch x parsley, chopped

1 Tbsp x oil for frying onions and garlic

1/4 tsp x minced red chili

Salt and pepper to taste

Heat oil in a large pot, add onion and garlic and saute for a few minutes.

Then add the capsicum and minced chili and saute for 3 or 4 minutes

until the capsicum is a little tender. Add the kidney beans, potato, sweet

potato , stock, coconut milk, allspice and Thyme. Bring to the boil, then

reduce the heat and simmer with lid on for 20 to 30 minutes, stirring

occasionally. Add the chopped parsley and serve with rice.