Recipes

Ingredients

1 tbsp olive oil

1 brown onion, finely chopped

2 cloves of garlic, crushed

1 long red chilli, finely diced

2 tsp ground cumin

2 tsp sweet paprika

400g tin diced tomoatoes

600g Lodi Baked Beans

4 tomatoes, seeded and diced

½ a red onion, finely diced

2 limes

½ bunch coriander, chopped

2 avocados

150g sour cream

170g corn chips

Method

1. Preheat oven to 180°C.

2. Heat oil in a large saucepan and fry onion, garlic and chilli for 4 – 5 minutes. Add cumin and paprika and cook, stirring, for another minute. Add tinned tomatoes and baked beans. Bring to the boil. Transfer to an oven-proof dish and bake, covered, for 15 minutes.

3. Meanwhile, make a fresh tomato salad by combining tomatoes, red onion, the juice of 1 lime and a tablespoon of chopped coriander in a bowl. Season well. Make guacamole in another bowl by mashing the flesh of the avocados with the juice of 1 lime and plenty of salt and pepper.

4. Remove baked beans from oven and garnish with remaining coriander. Serve with fresh tomato salad, guacamole, sour cream and corn chips.

5. This recipe serves 4 people.