I thought I'd share one of my absolute favorite recipes: hot and savory Mexican Chili Beans.
Instructions:
Give
your
taste buds a sizzling orgasmic treat with this punchy vegetarian dish
full of goodness.
Adding some kick to your snacks, lunches or dinners, this versatile
Mexican topping
deliciously goes with nachos, tacos, jacket potatoes, rice and couscous.
It will
surely be a hot topic among family and friends at parties and gatherings. And for the carnivores out there, you can swap the beans
with ground beef, ground pork, ground lamb or chicken tidbits too!
Serves 4 (adjust the ingredients for more servings)
Preparation
Time: 10min
Cooking Time: 15-20min
Ingredients:
1 tbsp
olive oil
½ tbsp
chopped garlic
1 medium
onion chopped finely
1 tbsp
ketchup (or to taste)
1 ½ cup
water or unsalted chicken broth
2 ripe
tomatoes chopped
1 can of
mixed beans (organic preferred)
1 cup of
chopped capsicum or bell pepper (color of your choice)
½ tsp
salt or to taste
1 tsp red
chilli powder (or to taste)
½ tsp red
paprika powder
½ tsp
cumin powder
½ tsp
coriander powder
a dash of
mixed herbs
grated or
shredded cheese
a dash of
Cajun seasoning (optional)
a dash of
ground black pepper (optional)
coriander
leaves for garnishing (optional)
Instructions:
1. Pour
oil olive oil into the pan over medium heat. When the oil is hot enough (around
30 seconds), add garlic and onions. Cook for 3 minutes.
2. Add capsicum, all spices and dry seasonings. Cook for 3 minutes.
3. Add tomatoes and ketchup. Cook
for 3 minutes. Add water and mix the ingredients evenly but gently.
4. Bring to a boil and cook with
lid off while stirring occasionally
until sauce has thickened and then add beans. Immediately serve topped with
grated/shredded cheese in a taco, over nachos or jacket potatoes.
Tips:
Great
with green salad.
If the
dish becomes too spicy for you, add a bit of ketchup.
If making
for jacket potatoes, shorten cooking time of the potatoes by first microwaving
the potatoes for 5-7 minutes depending on size and
quantity. And then, make
small and shallow incisions with a fork or knife on the surface of the potatoes,
and glaze it with olive oil and salt before baking for 15-30 minutes.
