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®

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