Spicy Tomato Beans

Monday, 12 June 2017

Gosh, it's been a while since I posted a recipe on here but I found myself kind of lacking in food inspiration for a little while there, favouring old favourites over experimenting with new things. However,  I'm back with a good one to make up for it. This spicy bean dish has become a regular occurrence over the past few weeks and I don't see myself stopping making it anytime soon. I love it with black beans the most and I've also used pinto beans with the same delicious result, but you could really use any beans you have and I am sure it would turn out wonderfully because the flavours from the sauce and other ingredients are just so good. I think the secret is the tomatoes - definitely use piccolo ones if you can find them, they totally bring this dish to the next level, along with my new found love of jalapenos. 


You will need (serves 2):
1 pack (220g) piccolo cherry tomatoes
1 400g tin black or pinto beans
2 finely chopped sundried tomatoes 
4-5 finely chopped slices of jalapeno 
1 teaspoon paprika 
1/2 teaspoon garlic granules 
1/2 teaspoon onion granules 
1/4 teaspoon caster sugar
2 tablespoons tomato puree
a pinch of salt and black pepper 

Method:
- Chop up the cherry tomatoes into quarters and drain and rinse the beans. 
- Add the tomatoes to a frying pan with a little hot water and cook for 4-5 minutes over a medium heat.  
- Add the tomato puree, paprika, garlic, onion, sugar, salt and black pepper to the pan with a little more hot water to make a paste. Stir in the sundried tomatoes and jalapeno slices and cook everything together for a further minute. 
- Finally, add in the beans and 1/2 cup of water. Using a fork, mash up about a third of the beans into the mixture and then leave to simmer for 20 minutes over a low heat. 
- Serve with rice and veggies or add to a wrap with salad. 

(ps, does anyone actually download these? Please let me know if you do as I don't know if I should keep creating the downloads)




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