Ingredients
- 330ml bottle light Mexican beer
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 2 red peppers, deseeded and finely chopped
- 2 fresh jalapeño chillies, chopped
- 3 dried smoked chillies, chopped
- 1 tbsp ground cumin
- 400ml vegetable stock, hot
- Bunch of fresh coriander, plus extra, chopped, to garnish
- 50ml rice vinegar
- 400g can cannellini beans,
- drained and rinsed
- 400g can butter beans,
- drained and rinsed
- 1 tbsp chopped fresh oregano
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 250g Cheddar or Asiago cheese (from cheese shops or natoora.co.uk), grated
- Lime wedges, to garnish
Method
- 1. Bring the beer, onions, garlic, peppers, jalapeños, smoked chillies, cumin and stock to the boil in a large pan, then simmer for 10 minutes.
- 2. Blend the coriander, vinegar and a good pinch of salt in a food processor to make a smooth paste. Add the coriander paste along with both cans of beans to the spiced stock pan, and simmer for 25 minutes.
- 3. Stir in the oregano, chilli powder and smoked paprika. Serve sprinkled with grated cheese and garnished with lime wedges and extra chopped coriander. Now, if you bought a pack of 6 beers to make this, you may as well drink the other 5!
Nutritional info
Per serving: 331kcals, 16.8g fat (9.2g saturated), 20.5g protein, 23.6g carbs, 6.2g sugar, 1.5g salt
Chef's tip
To freeze: Cool the finished dish and freeze for up to 1 month. Defrost fully before reheating.
Wine Recommendation
Only a full-bodied, ripe Aussie red will stand up to the spices here – or stick to those cool beer.