The Chronicle

MEXICAN BEAN BAKE

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SERVES 4. PREP 10 MINS. COOK 25 MINS INGREDIENT­S

• 1 tbsp olive oil

• 1 brown onion, diced

• 2 cloves garlic, crushed

• 1 long red chilli, finely diced

• 2 tsp ground cumin

• 2 tsp sweet paprika

• 400g tin diced tomatoes

• 2 x 300g cans baked beans

• 4 tomatoes, seeds removed, diced

• ½ red onion, finely diced

• 2 limes

• ½ bunch coriander, chopped

• 2 avocados

• 150g sour cream

• 170g corn chips

METHOD

1 Preheat oven to 180C.

2 Heat oil in a large saucepan and fry onion, garlic and chilli for 4-5 minutes. Add cumin and paprika and cook, stirring, for another minute. Add tinned tomatoes and baked beans. Bring to the boil.

3 Transfer to an ovenproof dish and bake, covered, for 15 minutes.

4 Meanwhile, make a fresh tomato salad by combining tomatoes, red onion, the juice of 1 lime and a tablespoon of chopped coriander in a bowl. Season well. Make guacamole in another bowl by mashing the flesh of the avocados with the juice of 1 lime and plenty of salt and pepper.

5 Remove baked beans from oven and garnish with remaining coriander. Serve with fresh tomato salad, guacamole, sour cream and corn chips.

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