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Ingredients
Tex Mex Chilli Beans
½ tablespoon oil
1 garlic clove, crushed
1 small fresh red chilli, finely chopped
1 small onion, finely chopped
½ green pepper (capsicum), chopped
220 g (7¾ oz) tinned red kidney beans, drained and rinsed
220 g (7¾ oz) tinned peeled tomatoes
60 g (2¼ oz) ready-made tomato salsa
½ teaspoon soft brown sugar
Method
- It is said that red kidney beans originated in Mexico approximately 5000 years ago. Red kidney beans contain dietary fibre, iron, potassium, and several B vitamins. Tinned chickpeas, drained and rinsed, may be substituted for kidney beans in this recipe if you prefer.
- Heat the oil, garlic, chillies and onion in a heavy-based pan and cook over medium heat for 3 minutes or until onion is golden.
- Add the green pepper, kidney beans, undrained, chopped tomatoes, salsa and sugar. Bring to the boil, reduce heat and simmer, uncovered, for 15 minutes or until the sauce thickens. Chilli Beans can be served with sour cream, guacamole and corn chips.
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