Ingredients (use vegan versions):
olive oil
1 large onion
1 red capsicum
2-3 cloves garlic
large can red kidney beans (approx. 700g)
half a bottle of tomato salsa (approx. 150mL)
Directions:
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Heat about 2 tablespoons of olive oil in a medium sized saucepan.
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Crush garlic and finely chop onion and capsicum.Fry in pan until onion is clear.
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Drain kidney beans (keep liquid) and add beans to pan.
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Add salsa to pan, cover and simmer for about 20 mins, until beans are qutie soft.
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Mash beans with a potato masher. Mixture should be quite thick. To thin mixture to desired consistency, add appropriate amount of saved liquid from beans.
Serves: 3-4.
Preparation time: 45 mins.
Use thicker mixture to make burritos, or tacos. Use thinner mixture to eat as a dip, or make nachos.