KIDNEY BEAN AND AVOCADO QUESADILLA
Makes 2
400g can of kidney beans, drained and rinsed
125ml prepared spicy tomato salsa
4 spring onions, chopped
4 flour tortillas
500ml grated cheese (use a mixture of Cheddar and mozzarella)
60ml chopped coriander leaves
1 avocado, peeled and sliced
lemon juice
salt and pepper
Mash the beans using a potato masher or fork. Mix with the salsa and spring onions.
Place one tortilla in the base of a non-stick frying pan. Sprinkle with a layer of cheese.
Spoon on half the bean mixture and spread it over the tortilla.
Add half the slices of avocado, sprinkle with lemon juice and season.
Sprinkle over some chopped coriander. Add another layer of cheese and top with a tortilla.
Turn on the heat and cook until the base of the tortilla is golden brown and the cheese is melting. Then carefully slide the tortilla out of the pan on to a plate.
Place the pan over the uncooked side and flip it into the pan, place it back on the heat and cook until golden brown on that side.
Slide the quesadilla out of the pan and serve sliced into wedges while still warm.
Repeat to make two quesadillas.
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RED BEAN DIP
Serves 6-8
30ml olive oil
1 onion, chopped
10ml chopped garlic
1 small red chilli, seeded and chopped
5ml ground cumin
5ml ground coriander
15ml tomato paste
400g can of kidney beans, drained
40-50ml olive oil
15-20ml lemon juice
salt and pepper
Heat the olive oil in a frying pan and cook the onions, garlic and chilli until soft.
Add the spice and cook for a minute. Add the tomato paste and kidney beans, and simmer for a minute. Remove and cool slightly.
Put the mixture into a food processor or blender, add the olive oil, lemon juice and seasoning, and puree to form a chunky paste. Pour into a serving dish and serve with fried tortilla wedges or crudités.
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BUTTERNUT AND KIDNEY BEAN STEW
Serves 6
45ml olive oil
1 onion, chopped
10ml chopped garlic
2-3 stalks of celery, chopped
2 carrots, peeled and diced
7ml ground cumin
7ml ground coriander
500g butternut, diced
400g can of chopped tomatoes
400g can of red kidney beans, drained
250ml vegetable stock
salt and pepper
60ml chopped coriander
Heat the olive oil in a large saucepan and fry the onion, garlic, celery and carrots until soft. This will take about 15 minutes. Add the spices and cook for a minute.
Add the butternut, tomatoes, beans, stock and seasoning and simmer covered for 20-30 minutes until the butternut is soft.
Stir in the coriander and serve.
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RICE, CHORIZO AND KIDNEY BEANS
Serves 6
30ml olive oil
200g chorizo sausage, sliced
1 onion, chopped
5ml chopped garlic
375ml brown rice
500ml chicken stock
400g can of kidney beans, drained
Salt and pepper
60ml chopped parsley
Heat the oil and fry the chorizo for 2-3 minutes. Add the onion and garlic and fry for another 2-3 minutes. Stir in the rice. Add the stock, kidney beans and seasoning.
Cover and simmer for 30-40 minutes until the rice is tender.
Stir in the parsley and serve.
Saturday Star