Mexican Beans With Chili Recipe

Name: Mexican Beans With Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g dried red kidney beans; 3 tablespoons olive oil; 1 large onion, finely chopped; 1 capsicum, diced (green or red); 1 green chili pepper, chopped; 1 teaspoon oregano; 2 teaspoons ground cumin, toasted; 1 tablespoon paprika; 1/2 teaspoon chili powder (optional); 400 g canned whole tomatoes; 2 teaspoons brown sugar; salt, to taste; 1 cup cheese, tasty, finely grated; 1 cup sour cream; 1 cup spring onion, finely chopped (scallions)

Servings: persons

500 g dried red kidney beans
3 tablespoons olive oil
1 large onion, finely chopped
1 capsicum, diced (green or red)
1 green chili pepper, chopped
1 teaspoon oregano
2 teaspoons ground cumin, toasted
1 tablespoon paprika
1/2 teaspoon chili powder (optional)
400 g canned whole tomatoes
2 teaspoons brown sugar
salt, to taste
1 cup cheese, tasty, finely grated
1 cup sour cream
1 cup spring onion, finely chopped (scallions)

1
Wash dried beans well and soak in plenty of water for some hours, or bring to boil, turn off heat and leave covered for 2 hours.
2
Drain, cover with fresh water and bring to boil, simmer for 1.5 hours or until tender.
3
Drain, reserving a cup of the cooking liquid.
4
Heat olive oil in heavy-based saucepan and cook onion, capsicum, garlic and chilli until onion is soft and translucent.
5
Add oregano and cumin and fry for one minute.
6
Add paprika, chilli, canned tomatoes with their juice, sugar salt.
7
Bring to boil and simmer for a few minutes, stirring to break up tomatoes.
8
Return beans and reserved cooking liquid to pan.
9
Simmer, covered for 30 minutes longer.
10
Serve ladled over rice and top each serving with a sprinkling of cheese, a spoonful of sour cream and chopped spring onions.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g dried red kidney beans, 3 tablespoons olive oil, 1 large onion, finely chopped, 1 capsicum, diced (green or red), and more.

Yes, Mexican Beans With Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Beans With Chili

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