I’d never heard of the Mexican celebration of Cinco de Mayo until I had this blog, just another thing to thank many of you for – every day’s a school day! It’s a great time to overdose on fabulous Mexican recipes, which I also seem to be having a run of recently. Today’s recipe was borne of the leftover beans from my pressure cooker experiment last week, plus a selection of vegetables that needed using.
Leftover cooked pinto beans, I reckon I had about 100g (uncooked)
2 medium aubergines, chopped into chunks – I had already roasted some which I used up in this dish
4 medium ripe tomatoes, roughly chopped
2 long red peppers, roughly chopped
1 red onion, roughly chopped
2 garlic cloves, crushed
3 oz tomato paste/purée
1 bunch chopped coriander
1 tbsp dried oregano
1 tsp ground cumin
1 tsp paprika
1 tsp Aleppo chilli flakes Or chilli of your choice
1 tbsp oil of your choice
Salt and pepper to taste
Water as needed
Heat the oil in a pan over medium heat and add the chopped onions. Cook until they start to soften.
Add garlic and peppers and cook for 2-3 minutes, add tomatoes and cook down. Add the oregano, cumin, paprika and chilli flakes and stir through.
Add the tomato paste and a little water (you can always add more later), the aubergine and beans, and continue to heat until they are warmed through. If your aubergine chunks need to be cooked, you may need to add more water, put a lid over the pan and cook for longer until the aubergine is cooked.
When ready, sprinkle the chopped coriander over the mixture and stir through.