This vegetarian dish is easy to make and so comforting on a cold Winter’s night. The beans are delightfully spicy and are topped with a satisfying, crunchy freshness. Enjoy!
Prep Time10mins
Active Time25mins
Total Time35mins
Course: Main Course
Cuisine: Mexican
Yield: 4people
Calories: 800kcal
Author: Heather Parry
Materials
For the beans
3tablespoonvegetable oil
1/2red oniondiced
1carrotpeeled and grated
1red/yellow pepperroughly chopped
1clove garlicminced
1-2fresh red or green chillifinely chopped (optional)
1teaspoon ground cumin
1/2teaspoon ground coriander
1/2teaspoon cayenne pepper
2teaspoonsmoked paprika
1teaspoondried oregano
1400gtin red kidney beansdrained and rinsed
1400gtin chopped tomatoes
2tablespoontomato paste
1cupwater
2tablespoonfresh corianderchopped
1/2teaspoonsaltor more to taste
For the rice
1cupuncooked basmati rice
1 1/2cupswater
For the toppings:
1cupred cabbagefinely sliced
1tablespoon apple cider vinegar
1tablespoonolive oil
1/4tspsalt
1ripe avocadocubed
4tablespoonssmooth cottage cheeseoptional
4tablespoonsmature cheddargrated (optional)
1handfulfresh corianderpicked
Instructions
Steps
In a medium pot, add onions and vegetable oil. Fry on a medium heat until the onions start to get soft and translucent. 2. Add the carrot, pepper, garlic, chilli and spices. Let this cook for 3 minutes or until everything starts to soften.3. Add the kidney beans, tinned tomatoes, tomato paste, water and coriander. Bring the pot to boil then turn down to a low-medium heat and simmer for 15-20 minutes, or until the water has been absorbed and all the flavours are coming together. Check the seasoning, add more salt if needed.4. While the beans are cooking, start the rice. Place the rice and water in a medium pot and bring to a simmer. Cover with a tight lid and turn down to a low heat, cook for 12 minutes and do not remove the lid. Check to see if all the water has been absorbed then remove from heat and leave for 5 minutes.5. Prepare the toppings. Dress the red cabbage with apple cider vinegar, olive oil and salt. Let this sit for 5 minutes to marinate.6. Divide the rice and beans between four bowls and top with a little red cabbage, avocado, cheddar, a dollop of cottage cheese and a few sprigs of coriander.
Notes
Swap basmati rice for brown rice if you prefer. Instead of serving the beans with rice, use them as a filling in a tortilla along with all the toppings. Make it vegan by leaving off the cheddar and cottage cheese.