This Mexican-inspired chilli is sandwiched between layers of cheesy polenta and baked into a savoury vegetarian casserole. Extra chilli can be garnished with shredded cheese, chopped spring onions, a dollop of sour cream and a splash of Tabasco sauce and served with cornbread for an easy meal.
A fabulous vegetarian bite that's deliciously healthy as well as fun to eat. The bean and vegetable mixture has a great spicy kick, and is combined with crunchy salad, grated cheese and creamy yogurt in tortilla wraps.
Nothing takes the chill out of a winter evening like a bowl of steaming, spicy Mexican-flavoured lentils. And it's full of other yummy magic foods like capsicums, carrots, mushrooms, tomatoes, kidney beans and coriander. Serve it with rice or in burritos, soft-shell tacos and enchiladas.
Crème fraîche is a thick soured cream with a velvety texture. It is available from specialty food stores and delicatessens. Light sour cream may be used instead.
This is great football food or an easy Sunday night meal. Serve with sour cream, guacamole (see my other receipe 'Best Ever Guacamole') and corn chips.
Cheap, nutritious, and comforting kidney bean curry in a pressure cooker. Fresh capsicum and coriander are stirred in last to give a fresh taste. This recipe uses dry kidney beans so you need to soak them overnight.
Freshly diced carrots, leek, onion and cut green beans are simmered in a prepared vegetables stock with lean bacon, macaroni pasta and red kidney beans.
Spaghetti Bolognese, Mexican style; mince cooked with red kidney beans and served with spaghetti. For a healthier option I like to use turkey mince.
The creamy texture of red kidney beans makes them the perfect partner for strong flavours and spices. The beans aren't actually refried, but are simmered first, then cooked gently in a little oil.