Condesa Smoky Beans
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Smoky chipotle beans with rice, topped with Gruyère cheese and a fresh avocado-coriander salsa. A hearty and flavorful vegetarian meal.
Ingredients
- long grain rice
- 1 chipotle chilli halved
- tinned pinto beans drained and rinsed
- 29.6 ml olive oil
- 1 red (bell) pepper deseeded and finely chopped
- 1 red onion peeled and finely chopped
- 2 bay leaves
- 4 garlic cloves peeled and crushed
- 4.93 ml ground cinnamon
- 9.86 ml ground cumin
- tinned chopped tomatoes
- 22.2 ml clear honey
- Gruyère cheese
- sea salt
- 1 avocado
- 3 spring onions (scallions) trimmed
- 1 green chilli
- 2 coriander (cilantro) leaves and stalks
- 29.6 ml olive oil
- 1 lime juiced
Nutrition (per serving, estimated)
Estimated based off 14 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 334 mg
- Iron: 4.41 mg
- Magnesium: 69.4 mg
- Phosphorus: 275 mg
- Potassium: 1092 mg
- Zinc: 2.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- long grain rice
- 29.6 ml olive oil
- 2 bay leaves
- 4.93 ml ground cinnamon
- 9.86 ml ground cumin
- tinned chopped tomatoes
- 22.2 ml clear honey
- Gruyère cheese
- sea salt
- 1 avocado
- 1 green chilli
- 2 coriander (cilantro) leaves and stalks
- 29.6 ml olive oil
Prepare
- Halve 1 chipotle chilli
- tinned pinto beans, drained and rinsed
- 1 red (bell) pepper, deseeded and finely chopped
- 1 red onion, peeled and finely chopped
- 4 garlic cloves, peeled and crushed
- Trim 3 spring onions (scallions)
- Juice 1 lime
Let's Cook
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Step 1.
Cook the rice in a large pot of boiling water for 10–12 minutes until soft, or as directed on the packet. Drain the rice in a colander, then cover the colander with a clean tea towel and set aside.
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Step 2.
While the rice cooks, place the chipotle chilli halves in a small bowl, cover with 2–3 tablespoons boiling water, and let soften for a couple of minutes.
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Step 3.
Heat 2 tablespoons olive oil in a large saucepan over high heat. Add the finely chopped red pepper and red onion, and stir-fry for 3 minutes until softened. Reduce the heat to medium, add the bay leaves and crushed garlic, and mix well.
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Step 4.
Add the ground cinnamon, ground cumin, tinned chopped tomatoes, honey, and drained pinto beans to the saucepan. Season with salt. Pour in the softened chipotle chilli and its soaking water. Stir everything together, then cover and cook for 15 minutes, stirring occasionally, until the beans are hot and the sauce has thickened.
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Step 5.
While the beans simmer, make the green salsa: Cut the avocado in half, remove the stone, and scoop the flesh into a blender or food processor. Add the trimmed spring onions, green chilli (discard the top), coriander leaves and stalks, 2 tablespoons olive oil, lime juice, and a pinch of salt. Blend until you have a coarse salsa. Transfer to a serving bowl.
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Step 6.
Serve the rice and beans with the grated Gruyère cheese sprinkled over the top, and the green salsa on the side.