Mexican Chilli Beans with Homemade Tortilla Chips
A blend of spicy kidney beans with a squeeze of lime and fresh coriander and home made tortilla chips - ideal for sharing!
Servings4 people
Prep Time30 minutes
Cook Time60 minutes
Passive Time15 minutes
Ingredients
for the Mexican chilli beans
- 1tbsp chilli infused olive oilI use Pomora (see badge in sidebar)
- 1large red onionhalved and finely sliced
- 3cloves garlicfinely chopped
- 1/2small green pepperfinely chopped
- 1tsp coriander seedtoasted and ground
- 1tsp cumin seedtoasted and ground
- 250grams cooked kidney beans(one 400 gram tin)
- 2tbsp tomato puree
- 230gram tin chopped tomatoes in tomato juice
- 1 limejuice only
- 2handfuls leafy greensspinach, chard, spicy Chinese greens, etc
- handful fresh coriander leaves
for the tortilla chips
- 125grams plain flour
- 125grams coarse polenta
- 1/4tsp baking powder
- 1/2tsp salt
- 1/4tsp cayenne pepperoptional
- 1/2tsp freshly ground black pepper
- 110ml hot water
- 2tsp vegetable oil
- sea salt flakesoptional
toppings
- sweetcorn kernels
- chopped tomato
- chopped avocado
- soured creamor natural yogurt
- spring onions
- chopped red chillis
- mature cheddar cheesegrated
Instructions
- Heat the oil in a large saute pan over a medium heat. Gently saute the onion and garlic until they begin to soften.
- Add the finely chopped green pepper and fry for a further minute or two, until it softens.
- Add the toasted and ground coriander and cumin seeds and fry for a further minute.
- Stir in the kidney beans, tomato puree and finally the chopped tomatoes.
- Pop the lid on, reduce the heat and simmer for 15-20 minutes, stirring occasionally and squashing some of the kidney beans with the back of a wooden spoon. This can be cooled and reheated later at this stage, if needed.
- Meanwhile, prepare the tortilla chips.
- Mix together the flour, polenta, baking powder, salt and spices in a small bowl.
- Add the hot water and vegetable oil, and combine well with a wooden spoon.
- Knead for one minute until it forms a smooth ball. Wrap in cling film and chill in the fridge for 10-15 minutes.
- Preheat the oven to 170 C/150 C (fan).
- Divide the dough into six even pieces and roll out to a thickness of 1 mm, about 20 cm in diameter.
- Heat a nonstick pan over a medium high heat and cook the tortilla for 2 minutes on each side, until browned slightly.
- While still warm, cut the tortilla into 6 triangle chips and arrange on a baking tray, sprinkling with flakes of sea salt, if desired.
- Repeat with the remaining dough.
- Bake the tortilla chips for 10-12 minutes and leave to cool completely before eating. They should be lovely and crispy.
- When the beans are ready, stir in the chopped leafy greens and cook until they are just wilted. Squeeze in the lemon juice and stir in the fresh coriander leaves.
- Serve immediately with your choice of toppings.
The post Mexican Chilli Beans with Homemade Tortilla Chips appeared first on Elizabeth's Kitchen Diary.