Baked beans with a twist. Serve these Mexican beans as a main over rice, tuck them into burritos, or serve them alongside a Mexican fiesta.
Mexican Beans 1
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Red Kidney Beans high in protein
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Italian Chopped Tomatoes with Garlic in rich tomato juice
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Chopped Garlic in white wine vinegar
Ingredients
- 400g Epicure Red Kidney Beans, soaked overnight
- 1 onion, chopped
- 1 jalapeño, seeded and diced
- 2 tsp Epicure Chopped Garlic
- 4 tsp cumin
- 3 tsp smoked paprika
- 2 tsp dried oregano
- 2 tins Epicure Chopped Tomatoes w/Garlic
- 2 bay leaves
- 2 tsp salt
The recipe Mexican Beans Kitchen Mode
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1
Rinse soaked beans and pop into a pot. Cover with water and simmer for 45 mins, then drain and rinse.
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2
Cook onion in a splash of oil until softened. Add jalapeño and garlic, and cook for one min. Add cumin, paprika and oregano, stir until fragrant.
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3
Tip in tomatoes, along with 2 tins of water, bay leaves, salt and prepared beans. Bring to a simmer and cook for 45 mins, until beans are tender.