Serves 2.
Serve with chopped tomato, avo, red onion, lime juice, salt and pepper and coriander!
INGREDIENTS
- 1 can black beans
- 1 can kidney beans
- 1 medium onion
- 2 cloves garlic
- ~50g tomato paste
- Cumin to taste
- 1 can chopped tomatoes
- 1-2 Tbsp Heinz chilli sauce
- Sprinkle of cheddar
METHODS
- (optional) Rinse starch off of beans.
- Sautée chopped onions (stir fry gentley in a bit of vegetable oil-not olive oil). Don't let them burn.
- Turn up heat after a while to let them get golden. Add minced garlic. Continue to sautée.
- Once onions are golden, add tomato paste.
- Add beans.
- Once beans are warm, add cumin, chopped tomatoes and chilli sauce.
- If not too liquidy, but lid on and turn heat down to let stew.
- When thick and stewy, put in baking dish. Let cool.
- Pour cornbread batter over top. Spread and sprinkle on cheeese.
- Bake at 220˚C/425˚F for 20 mins.