Prawns are great at soaking up all the spicy flavour of this zingy Mexican stew.
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1–2 tbsp chipotle paste
- 2 x 400g (14oz) tins mixed beans, drained and rinsed
- 1x400g (14oz) tin chopped tomatoes
- 2x 150g (5oz) packets raw prawns
- 2 avocados, diced
- 1 small red onion, finely diced
- juice of 1 lime
- 2 tbsp extra-virgin olive oil
- large handful of chopped coriander
Method
- Heat the olive oil in a frying pan over a medium heat and gently fry the garlic and chipotle paste for 1 minute, then add the beans, the tomatoes and 100ml (½ cup) water. Season well with salt and pepper and bubble for 15 minutes until thickened and no longer raw-tasting.
- Add the prawns and cook for 1–2 minutes until they are pink all over.
- Meanwhile, mix the avocados with the onion and lime juice. Season well, drizzle over the extra-virgin olive oil and stir in half the coriander.
- Scatter the rest of the coriander over the bean and prawn stew and serve with the salsa.
