Mexican Beans
Ingredients (serves 3):
- 1 brown onion, diced
- 2 garlic cloves, diced
- 1 chilli, diced
- 1 green pepper, chopped
- 1 punnet mushrooms, quartered
- 1 tsp hot paprika
- 1x 400ml can baked beans
- 1 400ml can spicy beans
- 1 avocado
- 1/2 fresh bunch coriander, chopped
- 1 lime, quartered
- Salt and black pepper
- Rapeseed oil
- Bread (and butter if preferred)
Method:
- Begin by adding a drop of oil to a large frying pan on a medium heat. Once heated, add the onion, garlic, chilli, pepper and mushrooms. Stir well and fry until everything softens.
- Meanwhile add the avocado to a bowl with the juice of half a life and salt and pepper to season. Mix together well to form a guacamole consistency. Stir through half of the chopped coriander and combine.
- Add the baked beans and spicy beans to the frying pan with a teaspoon of hot paprika, stir well. Continue cooking until the beans have heated through.
- Toast your bread using a toaster or grill. Add a little butter to each slice whilst warm, so that it melts a little before spreading.
- Serve by spooning the bean mix over two slices of toast per person, with a spoon of guacamole on the side.
- Season with further salt and pepper if required.