This dish is very easy to make and you can adjust the amount of chilli according to taste. I served this with pulled pork (not shown).
Ingredients (serves 2)
½ large onion, chopped
70g of mixed bell peppers, chopped (use more if you wish)
1 tbsp oil
130g chopped tomatoes (I used tinned)
A splash of red wine
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika (use smoked paprika if you wish)
Chilli powder to taste
3 whole bird's eye chillies, slit in several places with a sharp knife
1 x 400g tin of pinto beans plus a few tablespoons of the can liquid
Method
Ingredients (serves 2)
½ large onion, chopped
70g of mixed bell peppers, chopped (use more if you wish)
1 tbsp oil
130g chopped tomatoes (I used tinned)
A splash of red wine
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika (use smoked paprika if you wish)
Chilli powder to taste
3 whole bird's eye chillies, slit in several places with a sharp knife
1 x 400g tin of pinto beans plus a few tablespoons of the can liquid
Method
- Heat the oil in a pan and add the chopped onion and peppers. Cook gently until the onion is translucent and the peppers soften.
- Add the remaining ingredients except for the beans. Bring to a simmer and cook the sauce for at least 15 minutes.
- Add the beans and a few tablespoons of the can liquid. Add salt to taste.