Vegetarian Mexican Beans

Ingredients

• 1 cup, coarse grain textured vegetable protein
• 1 medium capsicum, diced
• 1 tsp chilli powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 240 g black beans
• 2 tbsps olive oil
• 1 cube stock
• 1 large onion, diced
• 1 tbsp tomato paste
• 400 g crushed tomatoes
• 240 g kidney beans

Directions

1. Rinse and drain the kidney beans and black beans and set aside.
2. Heat oil in a large saucepan over medium-high heat. Add onion and capsicum. Cook, stirring occasionally, for 5 minutes or until onion starts to brown. Add spices and cook for 1 minute or until fragrant. Stir to avoid the spices sticking to the bottom of the pan.
3. Add crushed tomatoes, tomato paste, kidney beans, and 1/2 cup water. Add in the vegetarian mince. If using dried mince, add an additional 1/2 of water to allow the mince to rehydrate.
4. Reduce heat to low/medium and allow it to simmer gently. Continue to cook for 20 minutes or until the capsicum is cooked through and the tomatoes are rich and reduced.
5. Serve. To freeze, allow the dish to cook completely and divide into containers and store frozen for up to 3 months. Defrost in the fridge and reheat until steaming hot.