Mexican Bean Chowder

Ingredients:
3/4 cup dried red kidney beans 2 teaspoons ground coriander
3/4 cups dried mexican black beans 2x 400g cans chopped tomatoes
1 tablespoon oil 3 cups vegetable stock
1 onion, chopped 1 red capsicum, chopped
2 cloves garlic, crushed 1 green capsicum, chopped
1/2 - 1 teaspoon chilli powder 440g can corn kernels
1 table spoon ground cumin 2 tablespoons tomato paste
grated chedder, to serve light sour cream, to serve

Method:

1- Soak the kidney beans and black beans in seperate bowls in plenty of cold water overnight. Drain. Place in a large saucepan, cover with water and bring to the boil. Reduce heat and simmer for 45 mins, or until tender. Drain.

2- Heat the oil in a large saucepan, add the onion and cook over medium heat until soft. Add the garlic, chilli powder, cumin and coriander and cook for 1 min. Stir in the tomato, stock, capsicum, corn and tomato past. Cook, covered for 25-30 mins. Add the beans during the last 10 mins cooking. Stir Occasionally.

3- Serve topped with the grated Chedder and a spoonful of light sour cream.


Enjoy!

James the not so skinny cook.