Poppy O’Toole’s Mexican black bean and tomato stew recipe
A simple ‘dump bag’ recipe that will keep your freezer stocked with delicious food.
“This dish is an excuse to dip tortilla chips into something and call it dinner,” says chef Poppy O’Toole.
“I ‘tested’ it multiple times – not for quality, but because I couldn’t stop eating it. Mexican food is my weakness, especially when it’s this easy.”
Mexican black bean and tomato stew
Ingredients:
(Serves 4)
1 onion, finely chopped
2 garlic cloves, crushed
1 red pepper, deseeded and diced
1tsp ground cumin
1tsp ground coriander
1tsp smoked paprika
1tsp dried oregano
2tbsp chipotle paste
2tbsp tomato puree
2 x 400g tins of black beans, drained and rinsed
2 x 400g tins of plum tomatoes
2 dried chillies (optional)
1 vegetable stock cube
To finish:
Coriander leaves
Salt and pepper
Serving suggestions (optional):
Sliced avocado
Soured cream
Tortilla chips
Method:
1. To prep: Tip all the ingredients into a large freezer bag, crumbling in the stock cube, seal the top and freeze for up to three months.
2. To cook: Defrost fully in the fridge overnight. Pour the contents of the bag into the bowl of your slow cooker, season well with salt and pepper and add 200 millilitres of water. Pop on the lid and cook for three hours on high or five hours on low. Taste for seasoning and adjust as necessary. Sprinkle with coriander leaves, to serve.
Poppy Cooks: The Actually Delicious Batch Cookbook by Poppy O’Toole is published in hardback by Bloomsbury Publishing. Photography by Haarala Hamilton. Available now.