This recipe for Mexican inspired beans is great for a warming and flavourful breakfast or lunch, try them alongside our Spanish tortilla recipe for a flavour and protein packed meal.
Preparing these instead of using shop bought beans, means you control what goes in them, so they are low in salt and free from added sugars.
Over a medium heat, heat the oil in a medium sized saucepan
Add the onion and fry for 2 minutes while stirring, add the garlic and fry for a further minute
Stir in the spices, then add the chopped tomatoes and kidney beans
Turn the heat down a little and allow to simmer for around 15 minutes until the liquid has reduced with a thicker consistency
The kidney beans in the recipe are a good source of protein and dietary fibre which help to keep us feeling fuller for longer.
Cooked tomatoes are a rich source of the phytonutrient lycopene, which is known to have positive effects on some cardiovacular disease risk factors.
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