Ingredients
- punnet cherry tomatoes (approx 15)
- 2 garlic cloves
- 1 red chilli
- 1 onion
- 1 red onion
- 1 tbsp tomato puree
- 1 carton tomato passata
- 1 tbsp cajun spice
- small bunch coriander
- 1 lime
- 1 tin chopped tomatoes
- 1 tin green lentils
- 1 tin red kidney beans
- 1 tin chickpeas
- ( i like using the three different types for texture but it can also be made with just kidney beans or your preferred choice)
Salsa
- 1 red onion
- 10 cherry tomatoes
- coriander, small bunch
- 1 lime
- avocado (optional)
Garnish and assembly
- handful corn tortilla chips
- 1 spoon on warm spicy beans
- 1 spoon of salsa
- Optional sour cream and grated cheese
- You can also serve the spicy beans with boiled rice or potato as another option.
Method
- Fry off garlic, onion and chilli in a little oil without colour.
- Add spices and tomato paste and stir for about 1 minute.
- Add fresh tomatoes(cut in half), keep some aside for salsa and cook down, and reduce slightly.
- Add passata and tin beans and peas.
- Cook over a low heat for about 1 hour and a half - you can always put everything into a dish or slow cooker and cook as a casserole.
- Check seasoning add salt and pepper if needed.
Salsa
- Chop all ingredients, small and mix together with a little salt.
