Spicy Beans

This dish is inspired by a brunch I had in Christchurch on my travels across New Zealand. A quiet cafe; reclaimed wood, brown paper menus, matcha lattes and all – a Pinterest cafe dream; with delicious food to go with it.

I have this dish with a dollop o crème fraîche, a poached egg and some toasted bread (aka toast), be it soda bread or whatever your preference; but its perfectly good on its own or served with rice for a lunch or dinner. A good dish to prepare in advance and take to work – its filling, nutritious and essentially a ‘store cupboard recipe’ if you will. One pan – chuck it in and…

voila.

Ingredients

 PREP 5-10 minutes COOK 1hour SERVES 4

 

1 red onion

2 garlic cloves

1 tbsp Olive oil

1 tin Butterbeans (cannellini or haricot)

1 tin Kidney beans (black beans or pinto)

1 tin Chopped tomatoes

1 tbsp tomato puree

2 tsp Paprika

1 tsp Chilli Powder (or extra if you like it spicy)

1 tsp Ancho chilli flakes

Salt & Pepper

Method

ONE. Heat up olive oil  in a skillet or heavy based pan and fry of the sliced onion for 5 minutes until soft – I like to season with salt at this point to bring out the sweetness in the onions. Add the garlic and spices and cook for a further minute.

TWO. Add the beans (undrained), chopped tomatoes and tomato puree. Season well and leave on a low heat for 1 hour – checking every so often to ensure its not sticking.

THREE. Serve with what you prefer and eat away.

 

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