Serves 2
These smokey beans are a great filling for burritos, served with rice or flatbreads. Packed with vegetables, this will include multiple of your 5 a day recommendation.
By adding a splash of oat milk, the dish becomes creamy without feeling too heavy. You could use an alternative milk if preferred.
Ingredients
1 tbsp olive oil
2 medium red onions, finely sliced
3 garlic cloves, finely chopped
1 tbsp smoked paprika
1/2 tbsp ground cumin
1 red chilli, finely chopped
1/2 green pepper, finely chopped
3 medium tomatoes, roughly chopped
400g cannellini beans, drained (I use bold bean co)
3 chestnut mushrooms, roughly chopped
4 tbsp oat milk
1/2 lime juice
1 handful fresh coriander, finely chopped
Garnish
1/2 lime, segmented
2 tbsp coriander leaves
step1
heat the oil in a large frying on a medium heat
step2
fry the onions and garlic until they begin to colour. reduce the heat, cover with a lid and allow to sweat for 10-15 minutes. They will soften and caramelise. If it begins to stick over this time, add a splash of water to create steam.
step3
Stir through the paprika and cumin for 1 minute.
step4
Add the chilli and pepper.
step5
Once the pepper begins to soften, add the tomatoes, beans and mushrooms. Cook for 5-10 minutes. The tomatoes should have broken down to create a sauce
step6
At this point, season with salt and pepper. Make sure to taste, if you use boldbeanco, they are already salted, so be aware of this.
step7
Stir through the oat milk, you may require more depending on how dry the mixture is.
step8
Finally, squeeze in the lime juice and stir in the coriander.
step9
Serve hot, decorate with fresh coriander and lime wedges
Notes
- If you prefer spicier food, include more fresh chillis.
- I use boldbeanco beans. They are so flavoursome, rich and have a great texture. You can alternatively, use any brand. Just be aware if they are already salted when it comes to seasoning the dish.
Allergens: Allium