Chilli Beans with all the Trimmings
By OcadoLife
Published on 28 December 2022
Why not cook a large batch and freeze half for another time? This cosy, warming dish is packed with four types of bean and plenty of spice. It's also ready in just 30 minutes, so a great choice for a speedy midweek dinner that the whole family will love.Time and servings
35 minsTotal time
6Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 1 celery stick, finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp of olive oil, finely chopped
- 2 tsp of ground coriander
- 2 tsp of sweet smoked paprika
- 400 g of chick peas, drained
- 400 g of black beans, drained
- 400 g of kidney beans in chilli sauce
- 400 g of pinto beans, drained
- 1 chicken stock cube
- 1 red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 litre of passata
- 4 bay leaves
Method
Step 1
In a large, heavy pan, gently sauté the onion, celery, garlic and bay leaves in the oil for 5 mins.Step 2
Add the ground coriander, paprika and chilli, cook for 1 min.Step 3
Add the remaining ingredients and bring to the boil.Step 4
Turn down to simmer for 25 mins. Season to taste.Step 5
Serve in bowls, with your choice of salad, rice, tacos or tortillas (see serving suggestions).Step 6
Serving suggestions: Just add any of the following: grated mature cheddar; sliced avocado, chopped mint and coriander; sour cream; gem lettuce; grilled corn, cut away from the cob; finely sliced spring onions.