Green Bean Chilli
A nice fresh, warm chilli. Good with salad and olives as a light meal.
Serving 4
2 onions, finely chopped
2 green chillis, whole, but slit lengthwise
2 tsp cumin
2 tsp paprika
2 x 400g tin chopped tomatoes
1 tbls tomato puree
200g green (french or dwarf) beans, halved
1 red pepper, chopped
1 yellow pepper, chopped
400g tin pinto or borlotti beans
soy sauce
flat leaf parsley, finely chopped
2 cloves garlic, crushed
1 tbls olive oil
ground pepper
Saute the onion, garlic and whole chillis in olive oil for five minutes or so. Add the cumin, paprika, ground pepper, tomatoes, tomato puree, green beans and a dash of soy sauce.
Bring to the boil, cover then simmer gently. Add a little water to help the beans cook.
After 10 minutes add the peppers. Cook for a further 15 minutes or so, til beans and peppers are soft.
Add the pinto beans and cook for 2-3 minutes more.
Serve garnished with fresh parsley.
Good with fresh crusty bread, olives and green salad