Kamis, 07 April 2011

Vegetarian chilli beans

Ingredients (serves 4)

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 1 x 435g can refried beans
  • 1 x 420g can Woolworths Select Mexican Chilli Beans
  • 1 x 420g can red kidney beans, rinsed, drained
  • 1 x 400g can diced Italian tomatoes
  • 90g (1/3 cup) light sour cream
  • 1 bunch coriander, leaves picked
  • Mixed salad leaves, to serve
  • Flour tortillas, to serve (optional)
  • Method

    1. Heat the oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, uncovered, stirring, for 3 minutes or until the onion softens.
    2. Add the combined beans and tomato to the pan and stir until well combined. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes.
    3. Divide the bean mixture among serving bowls. Top with sour cream and coriander. Serve with mixed salad leaves and tortillas, if desired.


    • Freezer tip: At the end of step 2, cool, label, date and freeze for up to three months. Thaw overnight in fridge. Reheat and continue from step 3.

      Cooking Time

      15 minutes

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