TODAY’S RECIPE: Black-eyed bean mole with salsa

HEALTHY Mexican dish. Serves: 2.

FOR SALSA 1 red onion, finely chopped 2 large tomatoes, chopped 2 tbsp fresh coriander ½ lime, zest and juice FOR MOLE 2 tsp rapeseed oil 1 red onion, halved and sliced 1 garlic clove, finely grated 1 tsp ground coriander 1 tsp mild chilli powder ½ tsp ground cinnamon 400g can black-eyed beans in water 2 tsp cocoa 1 tsp vegetable bouillon 1 tbsp tomato puree

Method

1 Tip all salsa ingredients into a bowl and stir together.

2 For mole, heat oil in a non-stick pan, add onion and garlic and fry, stirring frequently until softened. Tip in spices, stir and then add contents of the can of beans with the cocoa, bouillon and tomato puree. Cook, stirring frequently, to make a thick sauce. Spoon into shallow bowls, top with salsa and serve.