Читать книгу Easy Meals - Rachel Allen - Страница 12

Spiced beans and corn salsa toppings for baked potatoes

These toppings are a fabulous way of dressing up baked potatoes.They are also great with nachos or tortilla chips.

Each recipe serves 4 (v)

PREPARATION TIME

10 minutes each

COOKING TIME

15 minutes for the spiced beans topping

Spiced beans topping

2 tsp each coriander and cumin seeds

2 tbsp sunflower oil

2 onions, peeled and chopped

4 cloves of garlic, peeled and finely chopped

Salt and freshly ground black pepper

Pinch of cayenne pepper

2 x 400g tins of pinto, kidney or black beans

1 x 200g tin of chopped tomatoes

1 tsp caster sugar

* Toast and grind the coriander and cumin seeds. Place the seeds in a small frying pan on a high heat and cook, tossing frequently, for about 1 minute or until they are browned. Grind them into a powder with a pestle and mortar or place them in a plastic bag and use a rolling pin to crush them, then set aside.

* Pour the sunflower oil into a large frying pan on a medium heat. When hot, add the onions and garlic. Season with salt and pepper and stir occasionally for 10 minutes or until the onions are soft and lightly browned.

* Stir in the ground spices and the cayenne pepper and cook for 1 minute. Drain and rinse the beans and then stir them in. Season with salt and pepper and use your spoon to mash a few of the beans. Next, stir in the tomatoes and the sugar, bring to the boil, then reduce the heat and cook for 3 minutes or until the mixture is heated through. Taste for seasoning.

* Serve with baked potatoes and some crème fraîche or natural yoghurt, if you like.

Corn salsa topping

1 x 200g tin of sweetcorn

½ red onion, peeled and finely chopped

½ red or green chilli, deseeded and chopped

Juice of 1 lime

1 tbsp olive oil

* Drain and rinse the sweetcorn, then mix all the ingredients together and season to taste.

* Serve with baked potatoes, and some crème fraîche or natural yoghurt if you like.