Wednesday, 24 February 2010

Mexican Bean Chilli

Tuesday night and I thought I would try a Good Food recipe for Black Bean Chilli unfortunately I could not find any black beans in Tesco! So I codged the recipe to suit what I did have.

Mexican Bean Chilli

Serves 2-3

1 tbs olive oil
2 cloves garlic - finely chopped
1 onion - chopped
1 red bell pepper - chopped
1 1/2 tbs pimenton (Spanish Paprika)
1 1/2 tbs cumin
1 1/2 tbs red wine vinegar
1 tbs brown sugar
1 can chopped tomatoes
1 x 200g can red kidney beans
1 x 200g can pinto beans
To serve
crumbled feta
sliced spring onions
sliced radishes
Boiled rice

Fry in oil the garlic and onions in a large pan until soft. Add the pimenton and cumin, cook for a few mins then add the vinegar, sugar, tomatoes, pepper and seasoning. Cook for 10 mins then add the beans and cook for a further 10 mins. Serve over rice with the feta, spring onions and radish sprinkled on top.

A very quick and simple dish but one that tastes fantastic. The vinegar adds a really lovely zing to the dish and the toppings lift and freshen the taste. Unusually for us a none meat dish, but could rapidly become a fave. I think any sort of beans could be substituted.

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