Spicy beans

    2 hours 12 min

    Beans and vegetables are spiced up to make this nutritious and filling side dish or vegan main course.

    3 people made this

    Serves: 6 

    • 200g (7oz) dried pinto or borlotti beans
    • 2 tablespoons olive oil
    • 3 large onions, coarsely chopped
    • 2 large carrots, coarsely chopped
    • 2 tablespoons mild chilli powder
    • 450ml (16 fl oz) vegetable stock
    • 450ml (16 fl oz) cold water
    • dash of Tabasco sauce
    • good pinch of freshly ground black pepper

    Prep:12min  ›  Cook:2hr  ›  Ready in:2hr12min 

    1. Place the beans in a large bowl and cover generously with cold water. Cover the bowl with a plate and leave to soak for at least 8 hours or overnight. Drain the beans.
    2. In a large flameproof casserole or heavy saucepan, heat the oil over moderate heat. Add the onions, carrots and chilli powder and sauté, stirring, for about 5 minutes or until the vegetables are slightly softened.
    3. Stir in the stock and cold water and bring to the boil. Add the beans. Bring back to the boil and boil for 10 minutes.
    4. Partly cover the pan and simmer, stirring occasionally, for 1–1 1⁄2 hours or until the beans are tender when tested with a fork and most of the liquid has been absorbed.
    5. If there is a lot of liquid, remove the lid, raise the heat slightly and boil, stirring occasionally, for 5–10 minutes.
    6. Remove from the heat and stir in the Tabasco sauce and pepper. Serve hot.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Takes a while to cook, but is very easy to prepare and makes a filling side dish or supper. Was a bit too hot for me, and I felt that that any other flavours were a bit overwhelmed by the chilli powder. Will probably add some paprika and garlic next time!  -  12 Sep 2012