Mon, 22 May 2017
This is a really quick easy dinner that has great depth of flavour and is full of aromatic flavours. It's great for midweek.
Serves 4
INGREDIENTS
1 red onion
2 cloves of garlic
1 medium red pepper
1 large fresh red chilli
4 tablespoons water
2 x 400g tins of mixed beans
1 x 340g tin of sweetcorn
2 x 400g tins of good quality chopped tomatoes
2 tablespoons tomato puree
Juice of 1 lime
1.5 tablespoons honey/agave syrup
2 teaspoons ground cumin
0.5 teaspoon smoked paprika
1 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
2.5 teaspoons salt
A bunch of fresh coriander
Method
Peel the onion and garlic and chop then finely. Deseed the red pepper and the chilli, then cut the pepper into bite-size pieces and finely chop the chilli (include the seeds if you like it hot).
Put the onion and garlic into a large saucepan with the water and cook on a high heat for 5 minutes. Stir regularly, adding more water if they are sticking to the pan. When the onions are soft, add the red pepper and chilli and continue cooking for 3-5 minutes, stirring occasionally.
Drain the mixed beans and sweetcorn and rinse thoroughly. Add them to the pan along with the chopped tomatoes, tomato puree, lime juice, honey/agave syrup, cumin, smoked paprika, allspice, black pepper, and salt.
Mix all the ingredients well and bring to the boil, then reduce the heat and simmer over a low heat for 5 - 10 minutes.
Chop the coriander and add just before serving. Serve with rice.
