These have a Mexican flavour. Eat them on their own, with brown rice or on a pile of salad greens. You can also add meat to them if you need the extra protein or for a change I will also use them on Lebanese bread pizza sometimes with some cheese, sliced tomato, rocket – use your imagination 🙂
Mexican Spice Mix
You can make this up beforehand or just add the ingredients separately after the tomato puree.
- 2 teaspoons Cumin
- 2 teaspoons Coriander
- 2 teaspoons Paprika
- 2 teaspoons Oregano
- 1 teaspoon Chilli
- 1 teaspoon Cayenne
I usually start with dried beans but you can use canned beans. Pick a couple of different varieties and use two or three cans of beans.
For dried beans use 2 or 3 different varieties and a total of about 300g rinse them, put them in a large bowl full of water and soak them overnight.
Some time the next day, rinse them and replace the water.
Boil them for between 1 and 2 hours depending on which beans you chose. Make sure they are soft.
Depending on how many you have you can use them all in the bean dish or freeze some for later. I will usually do a double quantity and freeze half to save me this step next time.
2-3 tablespoons coconut oil
1 brown onion – diced
3 garlic cloves – minced
1kg tomato puree
Mexican spice mix (you can replace this with a bought salsa if you like – I recommend the Byron Bay brand if you are going to do this because their ingredients are better)
1 bunch coriander – finely chopped. Use the stems too – they have all the flavour.
- Heat oil in a large saucepan. Add onion and cook til golden. Add garlic.
- Add tomato puree and Mexican spice mix. Cook for 10 minutes.
- Add beans and cook until they are heated through. Approx 15 minutes.
4. Stir coriander through and serve.
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