Mexican beans

Mexican beans

Ingredients(6 servings)

3 cups dried borlotti beans

2 middle bacon rashers, rind removed, chopped (optional)

2 garlic cloves, peeled

2 medium tomatoes, finely chopped

1 small brown onion, finely chopped

2 teaspoons paprika

½ cup roughly chopped fresh coriander leaves

Extra diced tomato, fresh coriander leaves and sliced green onions, to serve


Rinse beans well under cold water. Drain. Place in a large heavy-based saucepan. Add bacon and garlic. Stir to combine. Cover with cold water (about 4 cups). Bring to the boil over medium-high heat. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour 10 minutes or until beans are tender.

Stir in tomato, onion and paprika. Cook for 5 minutes. Remove from heat. Stir in coriander. Season with salt and pepper.

Serve sprinkled with diced tomato, coriander leaves and green onion.

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