MEXICAN BEAN STEW

This is really handy one if tired and not much in the fridge. Using a few store cupboard staples, as I call them, you can whip up a tasty, nutritious and satisfying meal. I use chorizo here but for a vegetarian option, you could use aubergine coated in paprika and a bit of cayenne pepper. 

Serves 4

  • 1 red, green or yellow pepper
  • ½ bag spinach 
  • ½ red onion
  • 1 clove of garlic
  • ½ chorizo sausage or
  • ½ a large aubergine cut into to chunks and coated in 1 teaspoon paprika and ¼ tsp cayenne pepper.
  • 1 tin haricot or black eye beans
  • 1 tin tomatoes
  • 1 teaspoon paprika
  • ½ tsp cayenne pepper
  • ½ tsp oregano or green nori sprinkle (sea vegetable condiment)
  • black pepper/ rock or Himalayan salt 

Method

  • Chop peppers, onion, and garlic. 
  • Heat olive oil in the pan and add paprika, cayenne pepper, oregano/ nori sprinkle and peppers, onion and garlic. Gently cook until soft.
  • Add chopped chorizo or coated aubergine and toss in vegetables and spices.
  • Then add in can or beans and tomatoes, season with pepper and salt and cook for 10/15 minutes. 

Serve on its own with fresh parsley or coriander and/or brown rice.