Brazil nut refried beans

SERVES 4 PREP 5 mins COOK 40 mins EASY V

1 tbsp sunflower oil 1 red onion, finely chopped

1 red chilli, finely chopped

2 garlic cloves, crushed

1 tsp each ground cumin, coriander, smoked paprika

1 small pack coriander, stalks and leaves chopped separately

1 tsp chipotle paste 400g can chopped tomatoes 250g wholegrain rice

Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so, then tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, add that too, then the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, The Brazil nuts add a buttery richness to these spiced beans.

SERVES 4 PREP 5 mins COOK 25 mins EASY

4 Brazil nuts 400g can kidney beans

1 garlic clove, crushed

V1 tsp each ground cumin, ground coriander and smoked paprika 2 limes, juiced

Crush the brazil nuts, with a pestle and mortar or in a mini food processor, to a coarse paste. Tip into a saucepan, then add the kidney beans, including the liquid from the can. Fill the can halfway with water and add that too. Stir well, then add the rest of the ingredients except for the lime juice. Heat gently for 15 mins, then mash the beans with a potato masher until they have a loose porridge-like consistency. Keep cooking, stirring occasionally, until the mixture is still soft, but not runny, then add the lime juice and seasoning to taste.

GOOD TO KNOW vegan • fibre • 1 of 5-a-day • gluten free PER SERVING 123 kcals • fat 5g • saturates 1g • carbs 9g • sugars 1g • fibre 6g • protein 6g • salt 0.1g