Vegetarian Mexican Beans

Ingredients

• 1 vegetable stock cube
• 15 g tomato puree
• 1 cup course grain textured vegetable protein
• 1 medium red pepper, diced
• 1 tsp chilli powder
• 240 g black beans
• 1 tbsp smoked paprika
• 2 tbsps olive oil
• 1 large onion, diced
• 400 g crushed tomatoes, tinned
• 240 g kidney beans, rinsed and drained

Directions

1. Dice the onion and red pepper. 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 red pepper. 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 puree, stock cube, 1/2 cup water, and the kidney beans. Add in the vegetarian mince. If using dried mince, add an additional 1/2 cup 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 red pepper is cooked through and the tomatoes are rich and reduced.
5. Serve. To freeze, allow dish to cool completely and divide into containers and store frozen for up to 3 months. Defrost in the fridge and reheat until steaming hot.