2 Whitworths protein by nature Mexican spicy grains
3 tbsp rapeseed oil
2 carrots, peeled and diced
2 celery sticks, diced
2 white onions, peeled and diced
5 garlic cloves, peeled and minced
2 tsp cumin seeds
2 tsp smoked paprika
2 tsp oregano
1 tsp cayenne pepper (double if you like it hot!)
2 tbsp tomato puree
1 400g tin of chopped tomatoes
500ml vegetable stock
1 400g tin of black beans including the liquid
1 400g tin of red kidney beans, drained
Lime wedges and guacamole to serve
In a large heavy bottomed sauce pan over a medium heat add the oil followed by the chopped carrots, celery and onion. Give everything a good mix, season with salt and pepper, then fry for 10 mins. Stirring frequently to avoid burning
Then add the garlic, cumin seeds, smoked paprika, oregano and cayenne pepper and cook for 3 minutes. Add the tomato puree and cook for further 2 minutes
Add the chopped tomatoes, stock, black beans with its liquid and the drained red kidney beans. Bring to the boil, reduce the heat to low then simmer for 30 mins
Season to taste then serve with lime wedges, guacamole and Whitworths protein by nature Mexican spicy grains microwaved for 2 minutes
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