Chilli beans with Monterey Jack nachos
(from Elyce123’s recipe box)
Source: delicious. December 2003
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: December
Ingredients
- good splash of olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 4 green chillies, seeded and finely chopped
- 1 tsp ground cumin
- 2 bay leaves
- 2 tbsp sun-dried tomato purée
- 3 x 400g cans mixed beans, drained and rinsed
- 900ml vegetable stock
- good handful of chopped fresh coriander, plus extra to garnish
- small bag of plain tortilla chips
- 100g Monterey Jack or Cheddar, grated
Directions
-
Heat the oil in a large saucepan and cook the onion, garlic and chilli for 4-5 minutes until just softened. Add the cumin and cook for a further minute. Add the bay leaves, tomato purée, beans and stock. Bring to the boil, then simmer gently for 25 minutes.
-
Spoon half the mixture into a bowl, then mash what’s left in the pan with a potato masher. Stir the whole bean mixture back into the pan and season. Stir in the coriander and spoon into four bowls. Top each one with a handful of tortilla chips and scatter with cheese. Pop under a hot grill until the cheese is just melted. Garnish with extra coriander.