These beans are on relatively quick rotation in our home, and the whole really loves them.
They are super nourishing, super healthy, and suit the vegetarians and non-vegetarians in our home very well indeed. Sometimes we enjoy a big bowl of these on their own. Other times, we enjoy them as the filling in warm quesadillas (perhaps the favourite of all) and often, they are enjoyed in warm tortillas with chipotle yoghurt spooned on top and fresh coriander.
I have very strong urges to write another cookbook. I haven’t decided if this idea is lunacy or really lovely, but until I resolve that dilemma, I will share this recipe here. It is for all of you to enjoy, and I genuinely hope that you do but…..it is especially for my darling Ava who wanted me to write the recipe down for her to keep. It is her current favourite winning dish.
Happy cooking.
Love Nellie
x
Mexican beans
60ml extra virgin olive oil
1 red onion, finely diced
1 red capsicum, diced
1 x 400g can chopped tomatoes
1 heaped teaspoon of ground cumin
1 heaped teaspoon of ground coriander
1 heaped teaspoon Spanish smoked paprika
1/2 – 1 teaspoon of turmeric
1 teaspoon of dried chilli flakes
1 x 400g can red kidney beans, rinsed, drained
250m vegetable stock or water + 125ml water, additional.
To serve – grated cheese*, avocado slices, sliced green chilli, fresh coriander.
I like to serve also with chipotle yoghurt.
- Omit the cheese to make this dish vegan friendly.
Heat the oil in a large pan over medium heat. Cook the onion for 5-7 minutes or until softened and smelling very aromatic.
Add capsicum to the pan and cook for 3-4 minutes, stirring regularly. Add tomato, onion, ground spices, kidney beans, stock or water plus the additional 125ml of water. Simmer for 20 minutes.
Season to taste and serve topped with cheese, avocado, green chilli and coriander. Serve on its own or with tortillas and chipotle yoghurt.
