Smoky Bean and Chipotle Stew
Smoky Bean and Chipotle Stew

Ingredients

Method

  • 2 x 400g tins of pinto beans, drained
  • Olive oil, for frying
  • 2 chopped onions
  • 2 chopped celery stalks
  • 3 crushed garlic cloves
  • 2 tsp ground cumin
  • 1⁄2 tsp ground cinnamon
  • 1 tbsp chipotle paste
  • 30g tomato puree
  • 400g mixed chopped veg
  • 1 veg stock cube
  • 200g tin of sweetcorn, drained
  • Salt and pepper
  • Heat a little olive oil in a large saucepan, and gently fry the garlic, onion, and celery for 5 minutes. Add the cumin and cinnamon, fry for 1 minute, then pour in the tomatoes, pinto beans, and stock cube.
  • Add 200ml water and bring to the boil, before simmering for 20 minutes. Stir in the sweetcorn, and cook for a few minutes more. Season well, and serve in bowls with tortilla chips for dipping.
30 mins
4 serving
This recipe pairs perfectly with the Showblock 'Paramour' Shiraz 2016 from McLaren Vale, Australia.

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