Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • ¼ tsp cayenne pepper
  • 2 cloves garlic, crushed
  • 2 peppers, deseeded and chopped
  • 2 x 400g tin chopped tomatoes
  • 400g tin red kidney beans in water, drained and rinsed
  • 380g carton black beans in water, drained and rinsed
  • 1 tbsp double concentrate tomato purée
  • 75g desiccated coconut
  • 31g fresh coriander, stalks removed and roughly chopped

Method

  1. 1

    Heat the oil in a large, heavy-based casserole dish over a low to medium heat. Cook the onion for 5 minutes until softened, then add the cumin, smoked paprika, cayenne pepper and crushed garlic and cook for another minute. Add the peppers and cook for a further 5 minutes until they begin to soften.

  2. 2

    Add the chopped tomatoes, kidney beans, black beans and purée, and top up with water so the vegetables and beans are almost covered. Bring to a simmer and cook for 45 minutes until thickened. Just before serving, stir through the coconut and coriander.

Nutritional Details

Each serving provides
  • Energy 2240kj 535kcal 27%
  • Fat 19.5g 28%
  • Saturates 11.2g 56%
  • Sugars 17.0g 19%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 410kj/98kcal

Each serving provides

64.7g carbohydrate 12.7g fibre 18.9g protein

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