Smoky Chipotle Beans with Cheddar & Sour Cream
over rice with apricot chutney, fresh herbs & lime- Melk (inclusief lactose)
- Melk (inclusief lactose)
- May contain traces of allergens
- Selderij
Recipe Developer Claudia: "Comfort food AND rich in fibre! With the smoky heat of chipotle and a sweet touch from apricot chutney, this recipe brings delicious, bold flavours to your table!"
Ingredients
10 g
Chipotle paste
25 g
Apricot chutney
75 g
Basmati rice
½
Tomato paste
1 piece
Bell pepper
70 g
Corn
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
25 g
Grated cheddar
(Contains: Melk (inclusief lactose) May be present: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
½ pack
Red kidney beans
¼ piece
Lime
Not included in your delivery
½ tablespoon
Olive oil
50 milliliters
Water for the sauce
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Cook the rice for 12 - 15 minutes, then drain and set aside.
- Meanwhile, drain the beans.
- Cut the bell pepper into strips.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the bell pepper for 2 - 3 minutes.
- Add the tomato paste, the beans, the chipotle paste* and the water for the sauce.
- Mix well and bring to a gentle boil, then allow to simmer for 3 - 4 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Drain the corn in the meantime.
- Finely chop the fresh herbs.
- Cut the lime into wedges.
- Taste the beans and add some honey as preferred, then season to taste with salt and pepper.
Did you know... the beans in this recipe contain selenium, a mineral that supports the normal function of the immune system.
- Serve the rice on plates.
- Top with the smoky beans and squeeze over some lime juice as preferred.
- Garnish with the cheese, the sour cream, the corn, the apricot chutney and the fresh herbs.
- Serve any remaining lime wedges alongside.
