Mexican Bean Stew (HC)
Ingredients
50g (⅓ cup) (1¾ oz) brown wholegrain rice or 1 medium potato (165g (5½ oz) approx)
1 tsp olive oil
4 mushrooms, sliced
½ red pepper (bell pepper), diced
½ onion, diced
1 tbsp (0.75 Aus tbsp – 15ml) chilli con carne spice mix
150g (¾ cup) (5⅓ oz) tinned tomatoes
1 tsp tomato puree (tomato paste)
45g (¼ cup) (1½ oz) kidney beans
45g (¼ cup) (1½ oz) black beans, tinned, drained
30g (⅓ cup) (1 oz) Cheddar cheese
Instructions:
One night serving with rice and the other baked potato. Begin by preparing your side, either cooking rice according to instructions on pack or baking potato in the oven or in the microwave for handiness. For microwave, scrub the potato, and prick several times with the tines of a fork. Place on a plate. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.
In a frying pan add a little olive oil, mushrooms, pepper (bell pepper) and onion.
Allow to saute.
Cover veggies in chilli con carne spices, mix around then add tinned tomatoes and tomato puree (tomato paste).
Add in kidney beans, black beans, and allow to simmer for 10-15 minutes.
Taste test chilli and add some seasoning if necessary then serve with rice/baked potato and top with grated cheese.
