Last night I decided I wanted to make some either chilli beans, or re-fried beans for my #veganlaptoplunchbox
On the way home from work I popped into the supermarket for a few items I thought I’d need. As is my usual cooking process I rarely ever follow a recipe, and so here’s what I made in less than an hour.
- One tin of chunky chopped tomatoes
- One tin of kidney beans
- Two red onions
- One large yellow pepper
- Four large cloves of garlic
- Juice of one lime
- A large handful of fresh Coriander
- Half of a large Mango
- One teaspoon of Smoked Paprika
- One teaspoon of chilli paste
- A few large tablespoons of tomato puree
- One teaspoon of ground coriander
- One teaspoon of ground cumin
- A large splash of red wine
Finely slice the onion and fry in sunflower oil until golden. Add the mashed garlic and cook for a while longer.
Add the chopped yellow pepper, continue to fry gently. Add the chopped mango and cook for a few minutes more until it softens up. Add the chilli paste and spices.
Add the chopped tomatoes, kidney beans, tomato puree and red wine. Lower the heat and put a lid on the pan. Continue to cook for about 20 minutes, stirring as it simmers & thickens up.
Add the lime juice, as much as you fancy.
Turn off the heat and let it cool for a while.
Add the freshly chopped coriander to garnish.
The next morning I added some slices of fresh tomato and coriander.
A quick taste test of the chilli was required when it was ready, to ensure I’d got the spices about right.
And here it is the next morning, lined up and ready to go into the laptop lunchbox today. I ate it with the salad, Vegusto No Moo ‘cheese’, homemade seitan and grilled peppers in a large tortilla wrap. It was delicious.