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    Chilli Beans

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    Chilli Beans

    Serves: 4


    • Cayenne Pepper, to taste
    • 3 tablespoons olive oil
    • 1 medium onion, diced
    • 1 clove garlic, finely diced
    • 2 inner stems of celery, finely diced
    • 1 green pepper, seeded and finely diced
    • 1 or 2 dried chillies, roughly crumbled
    • 1 teaspoon cumin seeds
    • 1 teaspoon smoked paprika
    • 1 pinch dried oregano
    • 1 bay leaf
    • 3 strips lemon rind, cut with a swivel peeler
    • 400g tin chopped organic tomatoes
    • 400g tin organic kidney beans
    • Salt and freshly ground black pepper
    • Optional
    • Juice of 1/2 lemon
    • Pitta bread
    • 140ml sour cream
    • 1 ripe avocado


    1. Heat the oil in a saucepan. Fry the onion, garlic, celery, pepper and dried chilli until the vegetables begin to soften. Mix in the cumin, paprika and oregano and fry until the vegetables are soft. Add the bay leaf, cayenne pepper, lemon rind, organic tomatoes and rinsed beans. Season to taste and simmer gently for 10 minutes.
    2. Offer warmed pitta bread, sour cream and sliced avocado, tossed in a little lemon juice, with the beans.

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