The perfect quick lunch or dinner!
Small red onion (finely chopped)
1 garlic clove (crushed)
Knob of butter
½ tsp ground cumin
1 tsp smoked paprika
Pinch of chilli flakes
400g can Four Seasons Spicy Red Kidney Beans In Chilli Sauce
400g can chopped tomatoes (drained)
Handful chopped red pepper
½ vegetable stock cube
Soured cream, to serve (optional)
Coriander, to serve (optional)
Rice, to serve (optional)
Place the crushed garlic, chopped onion, pepper, butter and spices in a microwaveable container.
Stir the ingredients then heat in the microwave on High for 30-40 secs. Leave to stand for a few minutes, then add the kidney beans (and juice), chopped tomatoes and crumble in the stock cube.
Cover the container with cling film and pierce 4 times. Put the container in the microwave and cook for 2 mins on High. Stir the mixture well and leave to stand for a further 1 minute.
Cover again and cook on Medium for a further 2 mins.
Take the container out of the microwave and stir then allow to stand for 1 min before serving.
Why not try your chilli over rice or topped with soured cream and coriander for added flavour.
