250 gms red beans
1/2 medium sized onion, minced
1 clove garlic, minced
1 chipotle, chopped
1 1/2 tsp cumin powder
1 tsp paprika
2 tbsp tomato paste
Olive oil
Water

DIRECTIONS

Soak the beans for 8 hours, drain then boil until soft in pressure cooker with one bay leaf and vegetable cube – approximately 40 minutes. Remove water from beans and set it aside.

Heat olive oil and saute onion and garlic till soft. Add chopped chipotle, n fry for a while. Add the cumin and paprika, fry for 1/2 a minute. Add the tomato paste, and a little water then fry a bit mixing well. Add more water or water from the beans. Puree, then add the beans. Add the water from the beans till stewy consistency, taste for salt.

INGREDIENTS

150 gms chickpeas, soaked overnight
1 vegetable cube

1 eggplant (approx 200 gms)
1 green pepper (100 gms)
1 tomato (approx 120 gms)
1/2 onion (approx 100 gms)
4 cloves garlic
1 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp cinnamon powder
2 guindillas
2 tsp tomato paste
1 tbsp olive oil

DIRECTIONS

Boil the chickpeas in a pressure cooker with 1 litre of water for 20 – 25 minutes until soft.

Cube all the vegetables and mince the garlic.

In a wok or frying pan, heat the olive oil and sauté the onions and garlic. Add the guindilla and continue frying on medium heat. Throw in the green pepper, aubergine and tomatoes and mix well.

Season with the spices and add salt to taste. Add the tomato paste, mix well then add the chickpeas. Save the liquid and add as needed until it is the thickness you like.

Serve hot. If not on the South Beach Diet, serve with couscous!

INGREDIENTS

150 gms dry red beans or pinto beans – soaked in water overnight
2 tbsp olive oil
1 medium sized onion, chopped finely
2 cloves garlic, minced
2 tsp ground cumin
1/4 tsp cayenne powder or chilli powder
1 tbsp paprika
1 tbsp tomato purée
1/2 tsp dried oregano
4 oz can chopped tomatoes
2 vegetable cubes
1 litre water

DIRECTIONS

Drain the beans and boil in 1 litre of water, 2 vegetable cubes and a bay leaf in a pressure cooker for 15 – 20 mins.

Heat the oil in a large pan and add the onions and garlic. Cook for 4 – 5 minutes until soft. Add the cumin, cayenne and paprika and cook for one minute on a low fire. Stir frequently.

Add the tomato puree and cook for a few seconds, then add in the oregano. Add chopped tomatoes and cook slowly for 15 – 20 mins.

When the beans are cooked, add the sauce to the beans and cook through for 5 minutes.

Serve hot with bread or eat on its own.

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We’ll know the truth when he eats it tonight!

Cooking time: 30 mins

INGREDIENTS

150g white beans

1 litre water

1 bay leaf

2 vegetable or chicken cubes

3 cloves garlic (unpeeled)

1/2 medium-sized onion

2 tbsp olive oil

1 tsp paprika

1 tbsp tomato puree

1/2 tsp smoked hot paprika (pimenton ahumado picante)

1 tbsp flour

DIRECTIONS

Soak the beans in water overnight.

Drain, rinse and boil the beans with the bay leaf, garlic and vegetable or chicken cubes for 20 minutes in the pressure cooker. When cooked, remove the bay leaf and garlic.

Chop the onion. Heat oil and fry the onion until soft. Add the tomato puree and fry for another minute. Reduce the heat and add paprika. Fry gently for 1/2 minute or so being careful not to burn the paprika. Add the flour and fry another minute.

Add a little water to dilute the paste so that it will not become lumpy with the beans. Pour into the beans and allow to simmer for 10 minutes.

Serve hot with bread if desired.

This is our “quick” version of a traditional Spanish dish “Judias Pintas”. Its spicy and its filling…but beware the gas Our home-made version is another way to make this – provided you have all the ingredients.

INGREDIENTS

250 gms Pinto beans or red beans

50 gms onion

50 gms green pepper

1 packet Chili con Carne mix (any brand like El Paso etc)

1 tbsp tomato puree

1 tbsp olive oil

750 ml water

DIRECTIONS

Rinse and sort the beans. Chop the onions and cube the green pepper.

Heat olive oil in a pressure cooker over medium heat, then fry the onions and green pepper until a little soft. Empty the Chili mix and add the water and beans. Pressure cook for 15 minutes. Remove from heat then add the tomato puree and let it simmer for 5 to 10 minutes.

Serve with boiled rice.