Monday, 21 February 2011

mexican beans

(Serves four to six)


  • 1 small brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tomatoes
  • 420g can red kidney beans, drained, rinsed
  • 1 sachet taco seasoning
  • 1/4 teaspoon chilli powder 

Lightly spray a saucepan with oil. Heat over medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Add garlic and cook for 1 minute. Finely chop tomatoes. Add chopped tomatoes, beans, 1/4 cup cold water, taco seasoning and chilli powder to saucepan.

Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until liquid has reduced and thickened. Using a potato masher, roughly mash.


  1. Looking good! I might just make this sometime soon, although I'd need to find out which ingredients combine to a taco mixture ;)

  2. Well, I just used a mix I buy at the supermarket (the salt reduced choice). But you could try a mixture of chili powder, cumin powder, salt, ground pepper, garlic powder, dried oregano, paprika and ground dried onion.

  3. I like this! Is that guacamole under the tomatoes?

  4. It sure is. I need to devise a better way of packing it though. To stop it going brown.