Mexican Beans

Mexican Beans

Mexican beans

Mexican beans

Quick info

  • Recipe difficulty - easy
  • Preparation time - 10 minutes
  • Cooking time - 20 minutes
  • Serves - 4
  • Dietary - Vegetarian Vegan Gluten free Dairy free
  • Allergens -

Enjoy

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.

Ingredients

  • 400g tin chopped tomatoes
  • 400g tin kidney beans, drained and rinsed
  • 1 medium red onion, finely chopped
  • 2 garlic cloves, finely chopped or crushed
  • 1 tablespoon vegetable (rapeseed) oil
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato puree

Utensils

  • Chopping board
  • Garlic crusher
  • Knife
  • Medium saucepan
  • Wooden spoon

Method

Step 1

Over a medium heat, heat the oil in a medium sized saucepan

Step 2

Add the onion and fry for 2 minutes while stirring, add the garlic and fry for a further minute

Step 3

Stir in the spices, then add the chopped tomatoes and kidney beans

Step 4

Turn the heat down a little and allow to simmer for around 15 minutes until the liquid has reduced with a thicker consistency

Nutrition per serving portion (serves 4)

Each portion provides on average

Energy 661kj 158kcal 7.9%

Fat 4.9g 7%

Saturates 0.4g 2%

Sugars 6.25g 7%

Salt 0.02g 0%

Food Value

Vitamins

Good Fats & Fatty Acids

Fibre

Protein

Minerals

Plant Based Protein

The kidney beans in the recipe are a good source of protein and dietary fibre which help to keep us feeling fuller for longer.

Beneficial Pytonutrients

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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