I made this earlier for dinner and had a request for the recipe so thought I’d write it out for those who are interested. However, let me warn you in advance! I’m very much a throw-it-in cook, I rarely measure things, I NEVER weigh things so if you’re looking for precise measurements then I’m afraid you have come to the wrong place!
This was one of those meals that I create when I’m in the mood for a specific sort of style (in this case it was a Mexican flavour) and look in the fridge to see what is there and what needs using up. In this case it was the cauliflower and dried beans (chickpeas, red kidney beans and lima beans) I had soaked and cooked earlier this week in anticipation of a ‘Meatless Monday’ meal that got delayed by a few days! My inspiration for ingredients came from a big bunch of coriander, the beans and then two different Mexican bean-based recipes here and here if you want to check either of those out. Feel free to experiment and adjust amounts of spices to your taste. I tend to just pour them in and try it to see if it tastes good….
- 1 tsp olive oil
- 1 onion chopped
- 2-3 cloves garlic chopped/crushed
- Cooked beans of any variety (dried or canned - eg chickpeas, lima beans, black eye, kidney etc)
- fresh coriander (big handful) chopped finely
- cumin powder
- cumin seeds
- hot paprika
- chilli powder
- chopped chilli's
- dried oregano (sprinkle)
- tabasco sauce
- 1-2 cans of chopped tomato's
- fresh juice of ½ lime
- Any fresh (or frozen) vegetables, chopped - I used cauliflower, zucchini (courgette), capsicum (peppers) and baby spinach
- Cook onion and garlic in saucepan until soft
- Add beans, coriander, cumin powder, cumin seeds, hot paprika powder, chilli powder, chopped chilli's, oregano and a splash or two of tabasco sauce and allow flavours to cook together
- Mix in chopped tomatoes and chopped vegetables, cover and allow to cook through
- Squeeze lime juice over, taste and add extra spices to taste
- Serve with rice and garnish with fresh coriander.