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- 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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