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Recipes

Warm Mexican red bean birria

This spicy and comforting vegetarian recipe can be paired with warm flatbreads and a glass of Nederburg Winemaster's Reserve Grenache.

Serves: 6

Ingredients

1 tablespoon avocado , or sunflower oil
4 chopped garlic cloves
1 sliced onion
2 chopped red peppers
2 chopped red chillies
1 tablespoon sweet smoked paprika
1/2 teaspoon ground cumin
410 g canned, chopped tomatoes
800 g canned red kidney beans, drained
Chopped avocado

Method

Heat the avocado oil in a large pan. Add the garlic, onion, red peppers, chillies, paprika and cumin. Gently cook until the onions are soft. Add the tomatoes and kidney beans, and cook for 20 minutes with the lid on. You can add a little water if you need to. Serve with avocado and warm flatbreads or tortillas. Ideal with a glass of Nederburg Winemaster’s Reserve Grenache.

By Abigail Donnelly. Courtesy of Mediclinic family. View the digital magazine here.

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