Saturday, April 09, 2011


At this time of year we often get more tomatoes than we can use. I tend to cook any spare tomatoes (no added water, salt, or anything) and freeze them for later use. This recipe specifies tinned tomatoes, but tonight I'll be making it with some I froze last week.

splash of olive oil
2 large onions, finely diced
several cloves garlic, crushed
0.5 tsp chilli powder
1 tsp paprika
1 tsp cumin
750g can red kidney beans
400g can tomatoes
2 tbsp tomato paste

Combine oil, onions, garlic, and spices in a large microwaveable dish. Microwave on high for 6 minutes. Drain and rinse beans, and mash them slightly. Add the tomatoes, beans and tomato paste to the onion mixture, and microwave on high for 10 minutes, stirring from time to time.

Serve with corn chips, sour cream, cheese and guacamole (to taste). Serves four, and freezes well.

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