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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: 4Pin it

Mexican Bean Stew

A storecupboard mexican bean stew recipe
prep time: 10 minscook time: 30 minstotal 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 stock, cover and simmer for 25 minutes.
  • Step 3: Stir in chocolate until melted and sprinkle over the coriander before serving.


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