Do you ever have one of those days where you feel a bit tired and sluggish, and like you probably need to pump your body full of good things? Well, this is the most delicious remedy! It’s full of beans, grains and vegetables (and topped with a healthy portion of dairy too – optional of course!).
I didn’t fancy making this dish today. I had a lovely griddled pork chop dish planned, but on getting home from work realised my pork chops were a bit old! However, once I threw this together I was glad I did. It’s full of deep, earthy Mexican flavours and really is the most simple way of injecting good stuff into your diet.
This will serve 3-4 (just increase the amount of beans and chopped tomatoes if you want to serve more) and takes 30 minutes to make.
Mexican Bean Stew
1 tbsp olive oil
3 cloves garlic
1 tbsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1 small glass red wine
1 x 400g tin black beans
1 x 400g tin black eyed beans
1 x 400g tin chopped tomatoes
2 yellow peppers
1 large handful fresh coriander
Soured cream and grated cheddar, to serve
1. Chop the onion and garlic and put in a large saucepan with the olive oil. Sizzle for 2 minutes, then add the paprika, cumin, ground coriander and cinnamon. Stir well, then tip in the red wine. Allow to bubble down.
2. Add the black beand and black eyed beans (with a little of the water from the tins) and chopped tomatoes. Simmer for 2-3 minutes.
3. Add the chopped yellow peppers and quinoa. Add a little water if it’s too thick, and bring to the boil. Let it simmer gently for approximately 10 minutes until the quinoa is cooked.
4. Turn off the heat and stir through the chopped coriander. To serve, top each bowl with a little grated cheese and a dollop of soured cream. Enjoy the health kick!