Mexican chili bean recipe - red Mexican beans with ground hot pepper and corn, the right choice for hot days.
Mexican Chilli Beans Recipe - Recipes and Cookbook online
Mexican chili beans recipe - red Mexican beans with ground hot pepper and corn, the right choice for hot days.
- 2 tablespoons of olive oil
- 1 red onion (medium size, finely chopped)
- 2 cloves garlic (crushed)
- 1 piece red bell pepper (large, finely chopped)
- 2 teaspoons ground hot red pepper
- 2 teaspoons of tomato puree
- 400 g, chopped tomato peel
- 400 g, red Mexican beans (drained, canned)
- 125 g canned corn (drained)
- 1 teaspoon of sugar
- 2 tablespoons fresh parsley (finely chopped)
- Heat the oil in a large frying pan over medium heat. Add onion and garlic. Sauté, stirring, for 3 to 4 minutes, until the red onion is translucent. Add chopped red bell pepper and ground red hot pepper. Simmer, stirring occasionally, for 2 to 3 minutes or until the peppers are tender.
- Add tomato puree, chopped tomato peel, red beans, corn and sugar. Let it boil. Reduce heat to medium or low. Cook for 30 minutes or until mixture thickens slightly. Mexican chili beans served warm, over specially prepared basmati rice, garnished with a parsley leaf.
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