Lockdown has brought many things to us, including challenges, frustration and emotions but I have to say they haven’t all been bad. Having more time in the house has allowed me to take more time to plan and prep our meals in advance and expand on the usual array of foods we enjoyed.
So when doing my weekly shopping list and checking the ‘magic cupboard’ as Davie would call it I found several tins of various bean varieties I took to the web to find a use.
We have now tried this recipe several times as a family and have to say it’s now a firm favourite in our top 5 meals. With it being slow cooked it’s so easy to make and there is very little cleaning up afterwards … who doesn’t like the sound of that!
Recipe from Aberdeen Kitchen (thank you)
Prep Time: 10 minutes
Cook Time: 4-4.5 hours
2 15oz cans of kidney beans, drained
1 15oz can of black beans, drained
1 15oz can of pinto beans, drained
1 15oz can of diced tomato
2 large bell peppers, diced
1 tin of sweetcorn
2 garlic cloves, minced or thinly sliced
600ml of vegetable stock
1 jar of mild-medium red salsa
1 teaspoon cumin
1 teaspoon cayenne pepper
Salt and pepper to taste
1 – Set the slow cooker to high. Add onion, garlic, kidney beans, black beans,. pinto beans, diced tomato, bell peppers and sweetcorn. Pour in vegetable stock, salsa, cumin and cayenne pepper. Stir gently to combine.
2 – Cook in slow cooker for 4-4.5 hours on high (or if going out to work for the day you can set on low and will take around 7 hours to cook)
3 – Add salt to taste. Ladle into bowls and top with grated cheese and a dollop of sour cream (optional). You can also add in a bed of rice too!
As a family of 4 we often have enough left over to freeze 1-2 portions and use for burritos another time (just add a wrap!!).
Give it a go, you won’t be disappointed!