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.
Ingredients
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
Method
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.
Eat great big bowls liberally whenever hungry!!! Topped with eggs is good too 🙂
Happy Cinco de Mayo everyone! See you tomorrow with a mega tasty ‘What would you feed me?’ post x
I love this on it’s own, heaped on a corn tortilla, or like you suggested with eggs. Any way it’s served it is a vibrant dish. I just love Cinco de Mayo a very happy one to you!!
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Thank you 🙂 and to you 🙂 🙂
I hope you and Nando are keeping well xx
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Me thinks it is delicious, lip smackingly delicious. Especially your big bowl😋
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Me thinks you’d be right 😉
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😀true
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I think you’ve gotten into the whole Cinco celebration! Actually Mexico doesn’t celebrate Cinco like us Americans. We always find a reason to throw a party.
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Oh really? Thank you for putting me straight, I really have no idea!
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This looks awesome!!
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Thank you xx
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I’m saving this recipe for eggplant season. Yum
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Yay! Thank you 🙂
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Lovely Elaine!
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Thank you 🙂
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A wonderful, healthy way to celebrate Cinco de Mayo Elaine- thanks for sharing with us 🙂
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Thank you 🙂
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Looks lovely Elaine. Happy Cinco de Mayo!
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Thank you 🙂
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A great way to use up your leftovers for Cinco de Mayo, Elaine 🙂 xx
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Thank you 🙂 x
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Wow fabulous…. 🙂 🙂
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Thank you x
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Looks awesome!! Very vibrant and yummy 😊😊xxx
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Thank you xx
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Looks great Elaine – although my husband would ask me ‘but where is the meat?’…..
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Ha ha! It would work as a side dish too…?!
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