Mexican Beans With Chili

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READY IN: 3hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash dried beans well and soak in plenty of water for some hours, or bring to boil, turn off heat and leave covered for 2 hours.
  • Drain, cover with fresh water and bring to boil, simmer for 1.5 hours or until tender.
  • Drain, reserving a cup of the cooking liquid.
  • Heat olive oil in heavy-based saucepan and cook onion, capsicum, garlic and chilli until onion is soft and translucent.
  • Add oregano and cumin and fry for one minute.
  • Add paprika, chilli, canned tomatoes with their juice, sugar salt.
  • Bring to boil and simmer for a few minutes, stirring to break up tomatoes.
  • Return beans and reserved cooking liquid to pan.
  • Simmer, covered for 30 minutes longer.
  • Serve ladled over rice and top each serving with a sprinkling of cheese, a spoonful of sour cream and chopped spring onions.
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