Mexican bean stew
Summary Not available
- 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 mixed beans (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 freshly coriander
- 2 spring onions (thinly sliced)
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
No extra notes