Mexican Bean Stew
In an attempt to utilise what I had in my cupboards, this lovely Mexican stew was created - its amazing what a few spices can do to pep up some tinned beans! Make this the day before you want to eat it for the best flavour. MEXICAN BEAN STEW Vegetarian Yield: 4 Author: Beth Sachs Print Recipe Pin it With Image Without Image Mexican Bean Stew A storecupboard mexican bean stew recipe prep time: 10 mins cook time: 30 mins total time: 40 mins ingredients: 1 TBSP olive oil 1 Red onion, roughly chopped 1 Red pepper, chopped 1 TSP each of Paprika, Cumin, Coriander, Chili and Oregano 1 400g tin of Kidney Beans 1 400g tin of Butter Beans 1 400g tin of Cannellini Beans 400g tin of chopped tomatoes 100ml Vegetable Stock 1 tbsp dark chocolate , chopped Coriander, chopped instructions Step 1: Heat the oil in a large casserole and fry the onion and red pepper until softened - about 5 minutes. Step 2: Add the spices, beans, tomatoes and sto