Mexican bean stew

Mexican bean stew
Summary Not available
Diet : Vegan
Total time : 1 hr
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Mexican bean stew

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Diet: Vegan
Keyword: 30-60 min, Healthy Vegetarian Recipes
Person: 2
Calories: 788kcal

Materials

  • 2 tbsp oil
  • 1 onion thinly sliced
  • 2 garlic cloves crushed
  • 1 yellow pepper deseeded and cut into 3cm/1in chunks
  • 5 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400 g chopped tomatoes
  • 2 tbsp tomato purée
  • 400 g beans mixed , drained and rinsed
  • 250 g long-grain rice to serve
  • 50 ml yoghurt greek style to serve
  • 1 lime to serve
  • 1 tsp black pepper
  • 1 tomato roughly chopped
  • 4 tbsp coriander
  • 2 spring onion thinly sliced

Instructions

  • Spray a large frying pan with oil and place over a medium heat
  • Add the onion and garlic and cook gently for three minutes, stirring regularly
  • Add the pepper and cook for two minutes
  • Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée and mixed beans
  • Pour over 300ml/10fl oz cold water and bring to a gentle simmer
  • Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick
  • Meanwhile half-fill a medium saucepan with water and bring to the boil
  • Add the rice and return to the boil
  • Cook for 25 minutes, or until tender, stirring occasionally
  • To make the salsa, mix the tomato, coriander and spring onions together in a bowl
  • Drain the rice and divide between two plates
  • Spoon the beans over and scatter with the salsa
  • Serve with the yoghurt and lime wedges

Notes

No extra notes

Nutrition

Calories: 788kcal | Carbohydrates: 143g | Protein: 21g | Fat: 18g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 415mg | Potassium: 1498mg | Fiber: 13g | Sugar: 20g | Vitamin A: 2605IU | Vitamin C: 180mg | Calcium: 250mg | Iron: 9mg
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