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Spicy Mexican Beans
These spicy Mexican beans are so versatile. My favourite way to enjoy these, is to have them with scrambled eggs.
Ingredients
1 tin of canelloni beans
1 tin of kidney beans
1 tin tomatoes
Splash of balsamic vinegar
2 tsp chopped Garlic
1 tsp Paprika
1 tsp Cinnamon
1 tsp Coriander
1 tsp Cumin
1 tsp chilli flakes
Chopped fresh coriander or parsley
Directions
1. In a saucepan, add a splash of olive oil, the garlic and spices.
2. Next add the tin of drained kidney bean and the tin of canelloni beans (including the liquid.)
3. Add the tomatoes.
3. Simmer for 5 minutes and add the balsamic vinegar
4. Serve with fresh herbs
Note
This is another ‘Kelsey creation’. She loves beans and all things spicy!
This is handy to have in the fridge. We have it with toast, on cauliflower rice or with a salad.
I also like to have a scoop with my scrambled eggs.
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