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Mixed Bean Piccadillo

Serves: 6

This traditional Cuban dish is bursting with beans! Packed full of protein and with all its spicy goodness- we love it!

Mixed Bean Piccadillo Recipe: Veggie


2 tbsp of vegetable oil

1 onion, diced

2 garlic cloves, finely diced

salt and pepper

1 green or red chilli, finely diced

1 x 400g can of chopped tomatoes

300ml pint water

1 tbsp tomato puree

1 tsp chilli powder

1 x 400g can of mixed beans

1x 400g can of kidney beans

1 can of sweetcorn

300g of cooked white rice

a large handful of coriander


  • In a large saucepan, warm the oil and add the onion and garlic, cook until soft.
  • Add the chilli, salt, pepper, chopped tomatoes, water, tomato puree and chilli powder and cook for around 20 minutes, until the flavours begin to marinade together.
  • Add the beans and sweetcorn and cook the mixture for a further 10-15 minutes, check for seasoning and add extra salt and pepper if desired.
  • Serve up with some fluffy white rice and a sprinkling of chopped coriander.
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