Fiesta baby! Today we had a Mexican feast, partly due to the surfeit of avocados in the fruit bowl that ripened together and partly due to watching Mark Beaumont Cycling the Americas where it looked like he'd had some yumsome food in central and south america. This recipe, for beans cooked in beer, is an adaptation of a Celia Brookes-Brown recipe.
For 2-3 portions you need:
2 large onions, chopped
1 red chilli, finely chopped
3 cloves garlic, crushed
2 tsp ground cumin
1/2 can chopped toms
1 can canolleni beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 bottle corona beer
juice 1/2 lime
salt and pepper
1 tsp sugar
large handful chopped coriander
olive oil
Begin by sauteeing the onions in 2 tbsp oil till translucent. Then add the chilli, cumin and garlic. Fry for a further 5 mins or so. Then add the beans, toms, beer, seasoning and sugar. Bring to the boil and simmer over a medium heat till the sauce is reduced by about half. Reduce the heat and keep warm till you're ready to serve. They're nice with quesadillas and sour cream. Omit the dairy to keep it vegan.
No comments:
Post a Comment