Ratna’s Mexican Bean
Nothing beats the umami and bite of Mexican style chilli beans. This garlic and onion-free version lets the pungent burst of oregano add an aromatic flavour to the rich, sweet tomato and capsicum sauce
Ingredients
- 1 fresh red chilli
- 2 tsp ground coriander (cilantro)
- 3 tbsp fresh oregano or 1 tbsp of dried
- 1 large red capsicum (bell pepper)
- 1 small courgette (zuchinni) optional
- 1 can crushed tomatoes
- ½ cup water
- 1 tbsp tomato paste
- 1 ½ cups pressure-cooked kidney beans or 1x 420g can, drained and rinsed
- 1 tsp salt optional
- a splash of balsamic vinegar
Instructions
- Finely chop the chilli and capsicum. Then dry-roast the ground coriander on a low to medium heat, stirring in the chilli, capsicum and oregano to enhance and blend the flavours, (see tips above).
- Tip in the canned tomatoes, stir. Swirl the water around the can to include the remaining tomato and stirring in the tomato paste. Pour the liquid into the pan, and stir.
- Cut the courgette into approx. 3-5ml slices, then stir them in.
- After few mins, add the beans and stir regularly, (with the lid on between stirrings), for 15 - 20 mins or so until it forms a thick mushiness.
- Serve with warmed tacos or nachos, tortillas, or burrito-style, or with rice and corn.
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