Beans are a pretty staple part of both mine and I guess lots of other vegetarian and vegan diets. They're pretty versatile and are packed with protein and fibre, are low in fat and also contain lots of different vitamins including calcium, iron, magnesium and vitamin B6. But let me let you into a little secret...I used to HATE them. True fact, when I was younger I was an exceptionally fussy eater and wouldn't really touch anything that was remotely good for me. I remember being made a chilli and sitting there picking all the beans out. Really, who had time for that shit?
Anyway, we've digressed a little, but it's all relevant because thankfully I'm not longer horrendously fussy (only a little fussy) and I've learned to love beans and the goodness they bring to my diet. For me, beans and Mexican food go together like PB & J (although I must confess I've never actually eaten PB & J). Team that with me being pretty much addicted to Mexican style food of late, which has led to me putting together this really, really easy Mexican bean recipe. These beans make a great addition to a burrito (or burrito bowl), nachos, fajitas or even just over rice.
♥ 1 can of red kidney beans - 3/4's drained
♥ 2 tbsp tomato puree
♥ 3 tbsp BBQ sauce
♥ 2 spring onions - chopped
♥ Handful of plum/cherry tomatoes - quartered
♥ 1/2 tsp paprika
♥ 1/2 tsp cumin
♥ 1/2 tsp dried oregano
♥ Juice of 1/2 a lime
♥ Add the red kidney beans to a pan (including the leftover liquid) with the tomato puree and BBQ sauce - mix well to break up the tomato puree
♥ Place a lid on and leave to simmer for 5 minutes
♥ Add the spring onions, tomatoes, spices and lime juice - stir well.
♥ Continue to simmer for 2 more minutes.
♥ Serve
ENJOY!
See, I told you they were really bloody easy.
How do you like your beans? Do you have any yummy recipes to share? I'd love for you to leave them in the comments below, or drop me a tweet @mygenerallife.
Oh I love beans so much (though not the baked variety - ugh, that tomato sauce!) and they're definitely a staple in my diet aha. I tend to just eat them as they are and my rice gets all the spicy flavours.
ReplyDelete