These Mexican 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 just as they are or with a perfectly poached egg on top. Other times, we enjoy them as the filling in warm quesadillas (perhaps the favourite of all). They are often 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 I will share this recipe until I resolve that dilemma. 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.
- Frying pan
- 60 ml 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 Aleppo or dried chilli flakes
- 1 400g can red kidney beans rinsed, drained
- 250 m vegetable stock or water + 125ml water additional
- Grated cheese
- Avocado slices
- Sliced green chilli
- Fresh coriander
- We like to serve these also with chipotle yoghurt
- 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 (or stock). Simmer for 15 - 20 minutes.
- Season to taste and serve topped with cheese, avocado, green chilli and coriander. Serve on its own or inside tortillas and enjoy generous dollops of chipotle yoghurt or lemon yoghurt.