What's in it:
100g Soya Mince
400g Tin Chopped Tomatoes (drained)
400g Tin Red Kidney Beans (drained)
4 Shallots (finely sliced)
3 Cloves Garlic (chopped)
1 Medium Red Chilli (deseeded and thinly sliced)
1 tsp Smoked Paprika
1 tbsp Vegetable Oil
Fresh Chicken Stock
Salt & Pepper to season
How to make it:
- Gently sweat off the shallots with the vegetable oil in a deep pan, for about 5 mins. Add the garlic for a further minute, before adding the Soya mince, sliced chilli & paprika. Move around with a wooden spoon to incorporate all the ingredients for around 2 mins.
- Add in the chopped tomatoes, a ladle- full of stock and season with salt & black pepper.
- Simmer very gently with a lid on the pan for 15mins, periodically adding stock if needed.
- Stir in the red kidney beans and replace the lid for a further 10-15 mins.
So there it is. Very simple and very tasty. Probably not very Mexican though. I tend to try and incorporate smoked paprika into as many different things I possibly can and this is one dish where it compliments the other flavours very well.