Prep Time: 10 mins
Cook Time: 30 mins
I call this dish beanchilash, as it is a kind of fusion between a spicy bean stew, chilli and goulash! I made it last night, as I needed something warming, since we are now in the depths of winter here, and it is fr-fr-freezing, brrr! This certainly did the job of filling and warming me up, thanks to the spices. It was quite quick and easy to make as well; basically just a kind of one-pot stew, my favourite kind of cooking! I had some taco shells in the cupboard so I served it with that, (see pic) and they were delicious in pieces for scooping it up. You could also use tortilla chips or pitta bread, or serve with boiled rice.
Ingredients (Serves 2-3)
1 small onion, diced
1-2 tablespoons of vegetable oil
1 300 g can of red kidney beans
1 clove garlic, minced or crushed
1 300 g can of tomatoes (or 2-3 large tomatoes, chopped)
1 large red or green bell pepper, chopped into chunks
1 small-medium red chilli, finely chopped
1 teaspoon of paprika
Salt and freshly ground white pepper
4-6 tacos or tortilla chips to serve
1) Heat the oil and fry the chopped onions and garlic over a gentle heat, until soft and transparent.
2) Add the bell pepper, chilli and kidney beans and cook for about 5-10 minutes, until softened.
3) Add the tomatoes, paprika and other seasonings, cover and cook for around another 10 minutes, until cooked through. Add more water if necessary, if stew seems too dry.
4) Heat tacos in the oven and serve with the hot chilli.
Enjoy, let me know what you think! Your votes and comments are much appreciated.