Rice pudding with raisin & cinnamon syrup
Known as Arroz con Leche in Mexico, this is
perfect served in small glasses
Black bean chilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 tbsp olive oil
- 4 garlic clovesfinely chopped
- 2 large onionschopped
- 3 tbsp sweet pimenton (Spanish paprika)or mild chilli powder
- 3 tbsp ground cumin
- 3 tbsp cider vinegar
- 2 tbsp brown sugar
- 2 x 400g (2 x 14oz) cans chopped tomatoes
- 2 x 400g (2 x 14oz) cans black beansrinsed and drained
- a few, or one, of the following to serve: crumbled feta cheese (or a dairy-free alternative)chopped spring onions, sliced radishes, avocado chunks, soured cream
Nutrition: per serving
- kcal339
- fat10g
- saturates1glow
- carbs50g
- sugars20g
- fibre8g
- protein17g
- salt1.45glow
Method
step 1
In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
step 2
Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.
