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Mexican beans

Mexican Beans

A delicious and healthy recipe that is a family favourite. It's my promise that minimal effort is required to get this dinner on the table. It's vegetarian friendly and ... well quite frankly, it takes quite a lovely photo too. 
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Course: Main Course, Lunch
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 157kcal
Cost: 10

Equipment

  • Frying pan

Ingredients

Ingredients

  • 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

Serving suggestions

  • Grated cheese
  • Avocado slices
  • Sliced green chilli
  • Fresh coriander
  • We like to serve these also with chipotle yoghurt

Instructions

  • 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.

Notes

Omit the cheese to make this dish vegan friendly.

Nutrition

Serving: 250g | Calories: 157kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 12mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1207IU | Vitamin C: 40mg | Calcium: 15mg | Iron: 1mg