Ingredients

2 onions, chopped 4 garlic cloves, crushed
1 chilli, deseeded and chopped 1 tablespoon ground cumin
1 tablespoon ground coriander 375 ml (13 fl oz) Vegetable Stock
300 g (10 oz) can pinto beans, rinsed and drained 300 g (10 oz) can borlotti beans, rinsed and drained
300 ml (/pint) passata juice of 1 lime
2 tablespoons each chopped
parsley, mint and coriander freshly ground black pepper
While pulse protein is valuable, it can be made more so by combining it with protein from cereal foods. This nutritional principle may not be familiar to you, but the practical examples certainly will be – baked beans on toast, lentil soup with bread, Indian dhal with rice or chapattis and spicy beans with tortillas....

Instructions

1.Mix together the onions, garlic, chilli, spices and 300 ml (7: pint) of the stock in a frying pan. Cover and boil for 5 minutes. Uncover and simmer briskly for about 5 minutes until the onions are tender and the liquid has almost gone.
2.Stir in the remaining stock, beans and passata. Simmer, partially covered for about 10 minutes until thick.
3.Stir in the lime juice and herbs. Season to taste with pepper. This dish can be used as an alternative to refried beans as part of a Mexican meal.
4.You can use any canned beans but the borlotti and pinto give a lovely pin colour to this dish.

While pulse protein is valuable, it can be made more so by
combining it with protein from cereal foods. This
nutritional principle may not be familiar to you, but the
practical examples certainly will be – baked beans on toast,
lentil soup with bread, Indian dhal with rice or chapattis
and spicy beans with tortillas.
Tortillas, made from wheat or corn, are high in starchy
carbohydrates and low in fat, and make a tasty alternative
to bread, chapatis or pitta bread to accompany this recipe.

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