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£8/kgThese easy beans make a great side dish to a Mexican feast, or as a hearty and delicious lunch or dinner on their own. Top them with any fresh veg you have in the fridge – chopped sugar snaps, celery, little gem or spring onions would also be great, and substitute Cheddar or mozzarella in for feta if you prefer.
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Heat a large sauté pan over a medium heat and melt the butter or lard. Add most of the onion and fry for 8-10 minutes, stirring often, until softened and turning golden. Add the garlic, fajita mix and most of the chilli (if using), then fry for 2-3 minutes until fragrant.
Add the beans and lager, bring to a simmer and cook for 8-10 minutes until the liquid reduces and thickens. If liked, mash the beans roughly with a potato masher while they cook to thicken them up and become more creamy.
Once the beans are rich and thick, season to taste with lime juice and a generous pinch of salt. Transfer to a serving bowl or bowls, and garnish with the reserved onion and remaining chilli (if using), the raw vegetables such as cucumber, radish or cherry tomatoes and feta. Serve with a drizzle of chipotle sauce, if liked.
You can freeze the beans (without toppings), then defrost and reheat thoroughly with a little water to loosen them up. Any leftovers will keep in the fridge for 2 days.
Typical values per serving when made using specific products in recipe
Energy | 2,100kJ/ 505kcals |
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Fat | 21g |
Saturated Fat | 13g |
Carbohydrates | 31g |
Sugars | 9g |
Fibre | 28g |
Protein | 24g |
Salt | 1.5g |
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