Page 29 - Fresh Magazine - Summer 2017

hel y & erty

Mexican salsa with mixed beans and coriander

SERVES 4
1 red onion, fi nely chopped 2 x 400g tins of mixed beans, 1½ tablespoons honey
2 garlic cloves, fi nely chopped drained and rinsed 2½ teaspoons salt
4 tablespoons water 2 x 400g tins of chopped tomatoes 2 teaspoons ground cumin
1 red pepper, cut into bite-sized 1 x 340g tin of sweetcorn, drained 1 teaspoon ground allspice
pieces and rinsed ½ teaspoon smoked paprika
1 large fresh chilli, deseeded and 2 tablespoons tomato purée ¼ teaspoon ground black pepper
fi nely chopped 1 lime, juice only 1 bunch of fresh coriander,
chopped
brown rice, to serve

Put the onion and garlic in a large saucepan
or frying pan and sauté on a high heat with
the water for 5 minutes. Stir regularly and add
more water if the veg are sticking to the pan.
When the onions are soft, add the red pepper
and chilli and continue cooking for 3 to 5
minutes more, stirring occasionally.
Add the beans, tomatoes, sweetcorn, tomato
purée, lime juice, honey, salt and spices. Mix all
the ingredients well and bring to the boil, then
reduce the heat and simmer over a low heat
for 2 more minutes.
Ladle into warm bowls and garnish each
serving with the chopped coriander. Serve
with brown rice.

MIDWEEK
HEALTHY
This is a quick, easy
midweek dinner that has
great depth of avour and
is full of aromatic avours.
It lasts for three days in the
fridge, freezes really well
and is great for lunch the
next day too. We nearly
always serve this with
brown rice for a hearty
dinner.

Gluten free

SUPERVALU LOVES IRISH CRAFTS
The water glass and carafe in this feature were hand made here in
Ireland by Jerpoint Glass in Kilkenny. Individually hand blown and
hand nished, they were created exclusively for Makers & Brothers.

www.makersandbrothers.com
SUMMER 2017 FRESH | 27

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