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Chipotle Braised Beans with Lime Guacamole

Chipotle Braised Beans with Lime Guacamole

By OcadoLife
Published on 16 September 2025
Writer and MasterChef winner Dr Saliha Mahmood Ahmed brings the feel-food factor to mealtimes with her Chipotle Braised Beans with Lime Guacamole, featuring three kinds of fibre-rich beans in a smoky, flavourful bowl. Try with rice, roasted sweet potato or even homemade tortilla chips: simply cut a tortilla into triangles, brush with olive oil and sprinkle with smoked paprika, then bake until golden. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

50 minsTotal time
6Servings
15 minsPrep time
35 minsCooking time

Ingredients

  • 2 red onions, 1 finely sliced, 1 finely diced
  • 2 tbsp white wine vinegar (check for gluten free)
  • 1 tsp sugar
  • 3 tbsp olive oil
  • 1 heaped tsp sweet smoked paprika
  • 1 heaped tsp garlic paste
  • 1 heaped tsp chipotle paste
  • 1 tbsp tomato purée
  • 1 (400g) tin black eye beans, drained
  • 1 (400g) tin borlotti beans, drained
  • 1 (400g) tin kidney beans, drained
  • 300g brown rice
  • 2 ripe avocados, flesh scooped out
  • 1 lime, juiced
  • 6 tbsp (approx.) coconut yoghurt (or other yoghurt of choice)

Method

  • Step 1

    Put the sliced onion in a bowl with the vinegar, sugar and a pinch of salt. Stir well; set aside to pickle.

  • Step 2

    Heat the oil in a deep pan over medium heat. Add the diced onions and cook for 5-6 mins, until softened and lightly golden.

  • Step 3

    Stir in the paprika, garlic, chipotle paste and tomato purée, cook for 1-2 mins until aromatic, then add the black eye beans, borlotti beans and kidney beans, along with 250ml water. Stir well and bring to the boil.

  • Step 4

    Reduce the heat and cover. Simmer for 25-30 mins, stirring occasionally and squashing some of the beans with the back of the spoon to create a creamy texture.

  • Step 5

    Cook the rice as per pack instructions. Meanwhile, put the avocado flesh on a chopping board. Season with the lime juice, then roughly chop to create a coarse guacamole. Scrape into a bowl; set aside.

  • Step 6

    Serve the beans with the rice, guacamole, onions and a dollop of yoghurt. Store leftover beans and onions chilled in separate airtight containers for 3-4 days.