Mexican Red Bean Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 onion (s), finely diced
- 1 beefsteak tomato (s), finely diced
- 1 pointed pepper. red, finely diced
- 1 chilli pepper (s), finely diced
- 3 cloves garlic, finely diced
- 2 cans kidney beans
- 1 glass wine, red, dry
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper, black, ground
- 1 teaspoon cumin, (cumin)
- 1 teaspoon paprika powder, noble sweet
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and garlic cloves and sauté in a little olive oil. Add the diced red pepper and chilli and cook for 3 minutes. Deglaze with red wine, then add the diced tomato and kidney beans, add the spices and let everything simmer for about 1 hour on a low flame, stirring occasionally, until it is cooked over.
- Puree with the magic wand and season to taste with chilli, cumin, pepper, salt and tomato paste. If the sauce is too thick, simply stir it with a little vegetable stock until smooth. If necessary, add a splash of lemon juice for freshness and stir with a little extra virgin olive oil until creamy, but now do not bring to the boil.
- I spiced up a Mexican recipe to our liking and rounded it off with taste. We like it much better than the original. How hot or finely spicy the whole thing will ultimately be, is entirely up to your fingertips
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