01.Mexican Beans and Rice
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
2 sticks celery and young celery leaf, chopped
1 ½ teaspoon cumin, ground
1 ½ teaspoon coriander, ground
½ teaspoon tumeric, ground
1 bunch coriander stems and roots roughly chopped
2 baby eggplants, chopped
2 large mushrooms, chopped
1 long red chilli, diced (to taste)
3 x 400g cans beans, drained and rinsed (use a mix of red kidney, black eyed, pinto, black beans)
1 x 400g tin crushed tomatoes
1 litre water
1 tablespoons red wine vinegar
2 tablespoons white wine vinegar
1 teaspoons red Tabasco (to taste)
2 teaspoons green Tabasco (to taste)
1 tablespoon jalapenos, chopped finely (optional)
2 cups cooked white rice
1 bunch coriander leaves, roughly chopped
Sour cream
Corn chips
Method
- Heat oil in a large saucepan on medium heat.
- Fry onion, garlic and celery until soft.
- Add cumin, coriander and tumeric, coriander roots and stems, eggplant, mushrooms, chilli, beans, tomatoes, water, vinegars, Tabasco and jalapeno chilli.
- Bring to boil, reduce heat and cook for 20 minutes.
- Add rice cook another 5 minutes.
- Add coriander leaves.
- Serve with corn chips sour cream and extra jalapeno’s if desired.
Tips
- Serves 6 plus lunch the next day.
- Freeze leftovers (just add extra water when reheating)
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