Kidney beans are my most favourite beans in the whole world! I really don’t know why but I’m extremely satisfied after eating them and they are my go to comfort food all year round.
Usually I use a refried bean mix in my tacos but yesterday evening only kidney beans would do! I only made a small batch and it was gone in minutes. Note to myself…Make lots and lots next time round.
1 tin kidney beans drained
1 clove garlic minced
1 tsp olive oil
Pinch of chilli flakes
Salt to taste
Tomato puree to taste
1 tsp ground cumin & coriander powder
Heat the oil along with the chilli flakes and minced garlic on a low heat. To infuse the oil
Throw in the kidney beans with all the other ingredients. You may want to add a splash of water to help mix everything well
Keeping on a low heat, let the beans cook through. Gently smash the beans a little with your wooden mixing spoon to release more flavour
Combine with salad, tomato salsa, grated cheese in crispy tacos