One Pot Mexican Bean Stew
Save This RecipeA simple one pot Mexican bean stew topped with soured cream and cheese.
Ingredients
- 1 tbsp olive oil
- 1 onion
- 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
- 150 g quinoa
- 1 large handful fresh coriander
- Soured cream and grated cheddar to serve
Instructions
- 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.
- 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.
- 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.
- 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!