Arroz con habichuelas

Ingredientes

• 2 cups cooked red or kidney beans
• 2 tbsp olive oil
• 1 bay leaf
• 3 cloves garlic (minced)
• 1 cup onion (finely chopped)
• 1 cup green bell pepper (finely chopped)
• 1 cup celery (finely chopped)
• 1 tbsp tomato paste
• 2 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne
• 2 cups vegetable broth or water
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Preparación

1. 1

   --- Steps ---

2. 2

   In a large pot on medium high heat, add olive oil, bay leaf, garlic & onion, saute until onion turns translucent.

3. 3

   Add bell pepper, celery & tomato paste, cook for 5 mins.

4. 4

   Add thyme, paprika & cayenne, stir for 1 min.

5. 5

   Add beans & vegetable broth, bring to a boil.

6. 6

   Add salt & pepper, simmer for 20 mins till beans are tender & sauce has thickened (add more water & cook longer if necessary)

7. 7

   Taste to adjust seasoning, garnish with chopped scallion, lime/lemon wedges & serve with rice.

8. 8

   --- Steps ---

9. 9

   Preheat oven to 200 deg C & line baking tray with parchment paper.

10. 10

    Place jalapeños in a big bowl, add olive oil & coat well.

11. 11

    Cut them in half lengthwise, scrape out veins & seeds, arrange cut side up on the baking tray.

12. 12

    Combine all other ingredients in the bowl used earlier & stir well.

13. 13

    Spread 1 tbsp of cheese filling into each jalapeno half & bake for 10-15 mins.