Mexican Chilli Beans with Homemade Tortilla Chips
Elizabeth's Kitchen Diary
Elizabeth's Kitchen Diary
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Ingredients

  • 1 tbsp chilli
  • 1 large red onion
  • 3 cloves garlic finely chopped
  • 1/2 small green pepper
  • finely chopped
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 250 grams cooked kidney beans
  • 400 gram tin
  • 2 tbsp tomato puree
  • 230 gram tin chopped tomatoes
  • in tomato juice
  • 1 lime juice only
  • 2 handfuls leaf
  • 125 grams plain flour
  • 125 grams coarse polenta
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 110 ml hot water
  • 2 tsp vegetable oil
  • 1 tbsp chilli
  • 1 large red onion
  • 3 cloves garlic finely chopped
  • 1/2 small green pepper
  • finely chopped
  • 1 tsp coriander seed
  • 1 tsp cumin seed
  • 250 grams cooked kidney beans
  • 400 gram tin
  • 2 tbsp tomato puree
  • 230 gram tin chopped tomatoes
  • in tomato juice
  • 1 lime juice only
  • 2 handfuls leaf
  • 125 grams plain flour
  • 125 grams coarse polenta
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 110 ml hot water
  • 2 tsp vegetable oil

Instructions

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