Mexican Beans
Kidney and borlotti beans spiced up with jalapeños and Tabasco — a great side for chilli con carne or tortilla chips.
Source
Recipe Info
Servings: 4
Prep: 10m
Cook: 15m
Total: 25m
Ingredients
- 1 onion, chopped
- 2-3 small jalapeño or green chillies, deseeded and finely chopped
- 1 red pepper, chopped
- 1 garlic clove, crushed (or 1 tsp garlic purée)
- 1 tbsp balsamic vinegar
- 400g tin kidney beans
- 400g tin borlotti beans (or haricot beans)
- 1 tbsp tomato purée
- 3 tsp Tabasco Original Pepper Sauce
- 1/2 tsp ground cumin
- 1 tbsp oil, for frying
- Small pinch salt and pepper
Instructions
- Heat the oil in a frying pan over medium heat and sauté the onion, chillies, red pepper and garlic for 3 minutes. Add the vinegar and beans.
- Turn down to a low heat (add a splash of water if too dry) and add the remaining ingredients. Cover and leave for 10 minutes, checking and stirring regularly, adding a little water if needed.
- After about 10-12 minutes, turn off the heat and mash the beans with a potato masher or fork for a rough texture, or use a hand blender for a smoother one.
- Serve alongside a chilli con carne or with tortilla chips.