Red bean and red capsicum hotpot with limed avocado

100ml extra virgin olive oil
2 red capsicums, seeded, diced
2 large red chillies seeds in, sliced on the angle
1 carrot, peeled, finely diced
3 celery sticks, finely diced
2 leeks, cut into 1 cm thick slices
4 garlic cloves, sliced
2 brown oinons, finely diced
5 thyme sprigs
1 bay leaf
1 tsp seet smoked paprika
1 tbsp fennel seeds
1 tbsp fenugreek
800g canned red kindey beans, drained
2 tbsp tomato paste
400g can diced tomatoes
salt and pepper
basmati rice and yoghurt to serve

limed avocado:
1 ripe avocado, diced
juice of 1 lime
salt and pepper

1. Heat oil in a large, wide based pan over a medium heat. Add capsicum and chilli and sweat for about 6 mins. Add carrot, celery, leek, garlic and oinon and then add herbs and spices. Cook for about 15 mins stirring occaisionally until caramelised.
2. Stir in beans, paste and tomatoes, top up with water, cover and simmer for 30 mins. Season, serve with rice and yoghurt.
3. To make limed avocado, combine all ingredients in a medium bowl.