RUGBY LUNCH - MEXI BEANS

RUGBY LUNCH - MEXI BEANS

Here is one that even the carnivores will enjoy!

Ingredients

1 Carrot

1 Small Red Pepper

1 Large clove of Garlic

1 Chili (I had a yellow chili from a friends garden, very aromatic and tasty!)

3 Tablespoons Olive oil

1 Can Kidney Beans

3 Large tomatoes

Guacamole, yogurt and fresh chopped tomatoes to top. Nachos to serve

Directions

I do not intend on promoting any particular product on this blog, but I must say that using my "quickchef" pictured below to chop things for this recipe - was perfect!

So - Finely chop the carrot, red pepper, chili and garlic and fry in olive oil for about 5 minutes stirring often. Add the drained rinsed kidney beans and finely chopped tomatoes. Cook for a further 10 - 15 minutes on a low heat. At this point you can cool and place in the fridge for heating up later, or plate up straight away with guacamole, yogurt, tomatoes and nachos. Enjoy with a beer!