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Mexican black beans and tomatoes

Prep

0-15 mins

Total

25 MIN

Servings

4 Servings

Mexican black beans and tomatoes

Ingredients

  • 1

    Onion, chopped

  • 2

    cloves

    Garlic, crushed

  • 1

    tsp

    Gregg's whole cumin seeds

  • 1

    tsp

    Gregg's ground coriander

  • 1

    tbsp

    Wattie's tomato paste

  • 2

    X 400g cans Wattie's Mexican style tomatoes

  • 400

    g

    Can Wattie's black beans in springwater, drained

  • 1

    tbsp

    Chopped fresh oregano or 1,tsp dried

  • 1

    tbsp

    Chopped jalapeño peppers (optional)

  • -

    Handful of fresh coriander leaves to garnish

Instructions

  1. Step 1

    Heat a dash of oil in a saucepan. Add the onion and garlic and sauté over low heat until the onion is soft. Add the Gregg's Whole Cumin Seeds, Gregg's Ground Coriander and Wattie's Tomato Paste. Stir and continue cooking a further minute.

  2. Step 2

    Pour over the Wattie's Mexican Style Tomatoes. Add the drained Wattie's Black Beans and chopped oregano. Stir and bring to the boil. Reduce heat and simmer for 15-20 minutes or until the sauce is reduced by a third. Stir in the chopped jalapeño peppers if wished. Serve in wraps or over rice. Garnish with fresh coriander leaves.

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