Mexican Beans + Corn Salsa
Serves 430 mins prep30 mins cook
A delicious one-pot Mexican-style beans dish featuring red kidney and pinto beans served with a fresh corn salsa. This recipe is packed with plant-based goodness and can be enjoyed hot or cold, making it perfect as a stew, soup, or a dip with tortilla chips.
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What you need
Instructions
1: Finely chop your onion, red pepper, chilli + coriander stalks. Mince your garlic. 2: Warm 2 tbsp of olive oil on a medium high heat in a large pan. Once hot, add the onion + peppers with a pinch of salt, then sauté for 5-10 minutes until softened. 3: Add the garlic, coriander stalks + chilli, frying for a further 2-3 minutes. 4: Add the tomato paste, along with the spices + seasonings. Cook off for 2-3 minutes, until the tomato paste has darkened. 5: If using canned beans, drain + rinse, then add, followed by the tinned tomatoes, veg stock + bay leaves. 6: Leave to simmer for at least 20-30 minutes, then season to taste with lime juice, salt + pepper. 7: If it’s too thick, add a splash more water, then adjust the seasoning accordingly. 8: To make the salsa, mix the corn, diced tomato, coriander, onion + jalapeños in a bowl. Season with salt, pepper + lime juice. 9: To serve, ladle into bowls, then sprinkle over the corn salsa. Then dip in with tortilla chips - enjoy!View original recipe