MEXICAN KIDNEY BEANS RECIPE RECIPES

Steps:

• Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.
• Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.
• Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.
• Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.

Steps:

• 1. Cover the dried chillies with boiling water and leave to rehydrate.
  2. Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
  3. Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
  4. Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
  5. Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
  6. Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
  7. Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
  8. Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
  9. With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
  10. Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.