Mexican beans (for 4)
1 large tin (740gr) kidney beans OR
1 and 1/2 cups dry kidney beans (soak and cook)
1 largish onion, finely chopped
1 medium-large red capsicum, finely diced
1 cup frozen or tinned corn kernels
5 medium tomatoes, skinned and chopped
2 tbl tomato paste
1 tsp sweet paprika
chilli paste, powder or sauce (to taste)
plain corn chips, preferably low salt OR
flat bread for a low fat version
Saute the onion in a little oil for 5 minutes. Add the capsicum and saute for a further 3-4 minutes.
Add the corn kernels, tomatoes and tomato paste. Add sweet paprika, and then the chilli gradually to suit taste.
Simmer for 15 minutes, then add the cooked, drained beans and heat through.
Serve with corn chips or flat bread and an avocado salad.