Chilli Beans – for tortillas, nachos or on rice

This freezes very well, so I often make extra and freeze in single meal portions for easy week day meals: wrap in a warmed tortilla (I use multigrain tortillas) with guacamole, or tip over some instant steamed rice (I like Tilda brown basmati & quinoa) and top with chopped avocado and tomatoes.

2 x 400g cans red kidney beans, drained

2 x 400g cans chopped tomatoes

1 large onion, finely chopped

3 tablespoons olive oil

2-4 crushed cloves of garlic

1 habanero chilli, very finely chopped (or 2 small thai chillies – to taste)

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons mixed dried herbs (thyme, basil, oregano, rosemary, etc)

3 tablespoons dark soy sauce (this makes a difference from normal soy)

about 1 cup vegetable stock



Saute onion in olive oil over moderate heat about 10 minutes until transparent and slightly browned.  Add garlic and fry for couple of minutes.  Add cumin and coriander, stir thoroughly and fry another minute – watch it doesn’t burn.

Add all the other ingredients (use as much vegetable stock as you need to make it reasonably runny – as you cook it down you can add more).

Simmer for at least an hour until thick.

Serve with guacamole, salsa, (optional grated vegan cheese) over tortillas or nachos or rice.


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