Picadillo style beans

Name: Picadillo style beans
Cook time: 25 min
Yield: 4

with corn salsa and roasted paprika potatoes

Ready in around 25 mins

RECIPE FACT:

The word picadillo originates from the Spanish word picar meaning to chop, grind, or mince.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE PAPRIKA POTATOES:

Line an oven tray with baking paper. Place the steamed potatoes on the tray. Drizzle with oil, sprinkle with paprika spices and season with salt and pepper. Toss to coat then bake in the oven for 20-25 mins. Roughly chop the coriander including the stalks. Slice the roasted capsicum into ½ cm strips.
2. TO PREPARE THE CORN SALSA:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the corn, season with salt and cook for 2-3 mins stirring occasionally to create a char. Remove from the pan into a bowl, drizzle with a little oil, freshly cracked pepper, and half of the chopped coriander. Toss to combine.
3. TO COOK THE PICADILLO STYLE BEANS:

Place the kidney beans into a sieve, rinse under running water and drain well. Wipe out the pan and place back over a medium heat with a drizzle of oil. Once hot, add the roasted capsicum and red kidney beans and cook for 1-2 mins. Pour in the Mexican mole and baby spinach and cook for 2-3 mins until the spinach has wilted and the mole has heated through. Season with salt and pepper.
TO SERVE:

Place the paprika roasted potatoes onto plates. Top with the picadillo style beans and spoon over corn salsa. Dollop with sweet chilli sour cream and sprinkle over the remaining coriander.