I managed to make a salsa for the first time. Traditionally eaten in South America, this chilli bean salsa is spicy. However, it is balanced out with the cool avocado and sour cream. In addition to this, it is very filling and you can adapt the ingredients. There are a lot of procedures going on but the result is well worth it.
Prep: 15 mins
Cooking: 35 mins
-3 Tbsp vegetable oil
-2 Tsp grounded cumin
-1 Tsp dried oregano
-1 Tsp coriander
-1 Tsp parsley
-1 Tsp chives (optional)
-2 Tsp sugar
-1 Tsp chilli Paste
-1 red onion chopped
-2 cans chopped tomatoes
-50g sun dried tomatoes
-300ml vegetable stock
-2 cans of red kidney beans
-100g sour cream
-salt and pepper
-2 Tbsp sweet chilli sauce
-2 Tsp lime juice
Heat oil in a large saucepan on a low heat.
Add the cumin powder, oregano, onion, chives, celery and chilli to the saucepan.
Stir the contents until the vegetables begin to colour.
Add the chopped tomatoes, sundried tomatoes, sugar, stock, red kidney beans, coriander and parsley.
Allow to simmer for 20 mins until the juices are thickened. Season with salt and pepper.
Remove the avocado from the skin and cut into diced pieces or put in a blender.
Place into a small bowl and add sweet chilli sauce and lime juice and stir.
Serve the bean mixture into small bowls.
Top these with a spoonful of soured cream and the avocado salsa
Serve with pitta bread