Yield
4 small kid bowl portions
Ingredients
2 tbsp olive oil
1 tbsp unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
2 sticks celery, finely sliced
2 tsp ground coriander
1 tsp ground cumin
480 g (15 oz) red kidney beans, drained
400–600 ml (14 fl oz–1 pint) gluten-free stock
2 tsp liquid chicken stock
1 bay leaf
8 cherry tomatoes (or 2 medium tomatoes), skinned and chopped, plus extra to garnish
1 avocado, peeled, stoned and chopped, to garnish
Salt and pepper