I make chilli con carne pretty often and it always proves to be very popular. The kids always ask me to pile on the beans which inspired me to make this bean stew as an alternative. The sauce has a lovely smokiness from the chipotles and goes very well with green rice. It tastes fantastic in a burrito or enchilada and is even better the next day.
For the Mexican Bean Stew
15ml olive oil
1 large onion, chopped
2 cloves of garlic , crushed
1 tsp cumin seed, crushed finely
1 tsp hot chilli powder
1 tbsp chipotle paste
2 tins of chopped tomatoes
150ml sundried tomato paste
1 cinnamon stick
400g tin of kidney beans
2 x 400g tin of mixed beans
1. Fry onion and garlic in olive oil at a medium temperature until translucent.
2. Add cumin, chilli and chipotle paste and cook for 5 minutes.
3. Add chopped and sundried tomatoes and cook for a further 10 minutes.
4. Add cinnamon stick and beans and simmer for 1hr at a low temperature.
5. Serve with green rice, feta cheese, avocado, sour cream and coriander leaves.
For the Green Rice
1 clove garlic
1 bunch parsley, stalks removed
1 bunch coriander, stalks removed
300g basmati rice, rinsed
500ml chicken stock, warmed
salt to taste
1. Puree the shallot, garlic, parsley and coriander. Add a little water to loosen the mixture.
2. Melt the butter in a saucepan (with a matching lid) and fry the puree for 5 minutes.
3. Add the rice and mix thoroughly to coat with the herbs and oils.
4. Add the warm stock, cover with the lid and simmer for 15 minutes.
5. Put in an oven (120C) for 20 minutes.
6. Remove from oven and fluff up with a fork.
7. Serve with the Mexican bean stew.