Mexican Chilli Beans

6
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (305.9 g)
  • Calories 230.4
  • Total Fat - 7.8 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 4586.8 mg
  • Total Carbohydrate - 32.7 g
  • Dietary Fiber - 7.5 g
  • Sugars - 4.9 g
  • Protein - 9.2 g
  • Calcium - 102.6 mg
  • Iron - 3.1 mg
  • Vitamin C - 16.4 mg
  • Thiamin - 0.4 mg

Step 1

Drain and rinse the beans.

Step 2

Heat the oil in a large heavy-based saucepan over high heat and add the onion and garlic and cook, stirring, for 3–4 minutes or until softened and then add the chillies in adobo, tomatoes, water, beans, salt and pepper and bring to the boil.

Step 3

Cover with a lid and reduce heat to low. Cook for 30–35 minutes or until the beans are tender. Top the beans with yoghurt, coriander and pepper, and serve with tortillas and lime wedges.

Step 4

TIPS - If you don’t have time to soak beans overnight, place the borlotti beans, black beans and black-eyed beans in a large saucepan and cover with water and place over high heat until the water comes to the boil and then remove from the heat, cover with a lid, and set aside for 1 hour to soak and then drain and rinse under cold water.

Tips & Variations


No special items needed.

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