Chilli Beans, Couscous and Tomato Salsa

March 26, 2016
chilli beans with couscous

Chilli beans are a quick, easy and cheap dinner full of flavour and just enough Mexican influence to satisfy that smokey spice craving. What’s even better is that it’s super versatile: serve with couscous; brown rice; or use it as a base for nachos and serve with corn chips, lime wedges, diced avocado. This serves 6, but when cooking for 3 or less use 1 tin of tomatoes and 2 tins of beans. Chipotle chillies in adobo sauce can be found at specialist delis – be warned, they are very spicy. If you are looking to reduce the heat but retain the flavour, remove the seeds before finely chopping. A Neil Perry recipe published in a weekend magazine included a serious misprint – 3 tins instead of 3 chillies. We learnt the hard way!!  The jalapeño dressing for the salsa is from Jamie Oliver’s Everyday Super Food. Although you only use 2 tablespoons, the rest can be kept in the fridge for other meals.

Chilli Beans, Couscous and Tomato Salsa
Serves: 4
  • olive oil
  • 1 small red onion, finely diced
  • 1 carrot, peeled and finely diced
  • 1 red capsicum, finely diced
  • 2 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • 1 chipotle chilli in adobo sauce, finely chopped (or ½ teaspoon chilli powder)
  • salt
  • ¼ teaspoon freshly ground black pepper
  • 2 x 400g tins, whole peeled tomatoes
  • 3 x 410g tins, red kidney beans, rinsed and drained
  • couscous or brown rice
  • greek yoghurt or sour cream, to serve
  • 1 x 200g jar jalapeños
  • ½ bunch fresh coriander
  • 2 spring onions
  • 250g cherry tomatoes
  1. Heat 2 tablespoons of olive oil in a large pan and gently fry the onion, carrot , capsicum and garlic until soft and tender.
  2. Add the spices, pepper and chipotle chilli and cook for a further couple of minutes.
  3. Tip in the tins of tomatoes and break them up with a spoon so they are no longer whole . Fill one of the tomato tins with water and add to the pan and stir.
  4. Add the tins of beans and stir everything together. Bring to the boil and then turn down to a simmer. Leave to cook for 20 minutes.
  5. Season with salt and let it simmer until the chilli is nicely thickened. Check seasoning and serve with couscous or brown rice, salsa and sour cream.
  1. Tip the jalapeños and their liquid into a blender and rip in the coriander. Blend until smooth, then return to the jar.
  2. Roughly chop the tomatoes, trim and finely slice the spring onions and place both in a bowl. Add 2 tablespoons of the jalapeño sauce, and stir to combine.


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