Thursday, 26 March 2015

Pinto bean chilli

I'd never heard of pinto beans before, but my local Tesco had them reduced down to 30p so I thought I'd buy them and see what they were like.

You can't be in a hurry when using them as first they need rinsing, then boiling for 10 minutes, the simmering for an hour, then you add them to your dish and cook as usual. 

I decided to make a chilli to go with our jacket potatoes because neither of my boys like jacket potatoes so I could cook a little rice for them and they'd still have a meal. However life is never that simple! Neither of my girls like chilli! They had tuna mayonnaise, cheese and beans to chose from. 

Chilli recipe:

Ingredients:

                  100g pinto beans

                  500ml water

                  2 tins chopped tomatoes

                  1 tin red kidney beans

                  2 red onions

                  Chilli powder to taste

                 1 tsp oil

                 Rice

                 Potatoes
 
Method:

             Weigh out 100g of pinto beans.  Rinse well and place in a saucepan with 500ml of water.

            Boil for 10 minutes.

            Reduce to a simmer, put a lid on and leave for an hour.



            After your beans have been simmering for half hour put your washed and pricked potatoes into the oven on gas mark 6.

            Drain and rinse well with boiling water.

            Chop onions and fry in a very little oil in your saucepan.

            Add pinto beans, kidney beans chilli powder and tomatoes and simmer for 45 minutes.

           Cook your rice according to the instructions on your packet.

           Serve and enjoy!



We had some of this left over so another night I added 500g of cooked minced beef to it and another Tom of chopped tomatoes and a tin of baked beans, a delicious meat chilli.

Lupin Girl x

        

 


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