Mexican Beans
2-3 jalapenos, plus Tabasco Original Pepper Sauce spice up these beans.
- Preparation Time10 mins
- Cooking Time15 mins
- Serves4
- DifficultyEasy
1 onion, chopped
2-3 small jalapeno or green chillies, de-seeded and finely chopped
1 red pepper, chopped
1 clove garlic, crushed (or a tsp of garlic puree)
1 tablespoon balsamic vinegar
1 (400g) tin kidney beans
1 (400g) tin borlotti beans (or haricot beans)
1 tablespoon tomato puree
3 teaspoons of Tabasco® Original Pepper Sauce
1/2 teaspoon ground cumin
1 tablespoon oil for frying
Small pinch salt and pepper
In a frying pan over medium heat, add the oil and saute the onion, chillies, red pepper and garlic. Fry for 3 minutes. Add the vinegar and beans.
Turn down to a low heat (if too dry, add a splash of water) and add the rest of the ingredients. Cover and leave for 10 minutes - check and stir regularly adding a little water if required.
After about 10-12 minutes turn off heat and mash beans with a potato masher/fork for a rough texture or use a hand blender for a smoother texture.
Serve alongside a chilli con carne or with tortilla chips .
Recipe courtesy of Tabasco®
