Mexican Beans With Chili

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 500 g dried red kidney beans
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 capsicum, diced (green or red)
• 1 green chili pepper, chopped
• 1 teaspoon oregano
• 2 teaspoons ground cumin, toasted
• 1 tablespoon paprika
• 1/2 teaspoon chili powder (optional)
• 400 g canned whole tomatoes
• 2 teaspoons brown sugar
• salt, to taste
• 1 cup cheese, tasty, finely grated
• 1 cup sour cream
• 1 cup spring onion, finely chopped (scallions)

Recipe

• 1 wash dried beans well and soak in plenty of water for some hours, or bring to boil, turn off heat and leave covered for 2 hours.
• 2 drain, cover with fresh water and bring to boil, simmer for 1.5 hours or until tender.
• 3 drain, reserving a cup of the cooking liquid.
• 4 heat olive oil in heavy-based saucepan and cook onion, capsicum, garlic and chilli until onion is soft and translucent.
• 5 add oregano and cumin and fry for one minute.
• 6 add paprika, chilli, canned tomatoes with their juice, sugar salt.
• 7 bring to boil and simmer for a few minutes, stirring to break up tomatoes.
• 8 return beans and reserved cooking liquid to pan.
• 9 simmer, covered for 30 minutes longer.
• 10 serve ladled over rice and top each serving with a sprinkling of cheese, a spoonful of sour cream and chopped spring onions.