Easy Mexican bean stew recipe
 Try this easy Mexican bean stew that's mostly made from store cupboard ingredients. It's surprisingly healthy and makes a quick and filling midweek dinner. Each serving provides 454 kcal, 26.6g protein, 68.2g carbohydrate (of which 24.2g sugars), 3.8g fat (of which 0.9g saturates), 20.5g fibre and 0.14g salt. With a GI of 52 this meal is high protein, low GI and provides 454 kcal per portion. low-calorie cooking spray1 onion, thinly sliced2 garlic cloves, crushed1 yellow pepper, deseeded and cut into 3cm/1in chunks½ tsp hot chilli powder1 tsp ground cumin1 tsp ground coriander400g tin chopped tomatoes2 tbsp tomato purée400g tin mixed beans, drained and rinsed125g/4½oz brown rice, to serve100g/3½oz fat-free Greek yoghurt, to serve1 lime, cut into wedges, to servesalt and freshly ground black pepper low-calorie cooking spray 1 onion, thinly sliced 2 garlic cloves, crushed 1 yellow pepper, deseeded and cut into 3cm/1in chunks ½ tsp hot chilli powder 1 tsp ground cumin 1 tsp ground coriander 400g tin chopped tomatoes 2 tbsp tomato purée 400g tin mixed beans, drained and rinsed 125g/4½oz brown rice, to serve 100g/3½oz fat-free Greek yoghurt, to serve 1 lime, cut into wedges, to serve salt and freshly ground black pepper 1 tomato, roughly chopped4 tbsp roughly chopped freshly coriander2 spring onions, thinly sliced 1 tomato, roughly chopped 4 tbsp roughly chopped freshly coriander 2 spring onions, thinly sliced Method Spray a large frying pan with oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes.Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée and mixed beans. Pour over 300ml/10fl oz cold water and bring to a gentle simmer. Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick.Meanwhile half-fill a medium saucepan with water and bring to the boil. Add the rice and return to the boil. Cook for 25 minutes, or until tender, stirring occasionally. To make the salsa, mix the tomato, coriander and spring onions together in a bowl.Drain the rice and divide between two plates. Spoon the beans over and scatter with the salsa. Serve with the yoghurt and lime wedges. Spray a large frying pan with oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes. Spray a large frying pan with oil and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes. Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée and mixed beans. Pour over 300ml/10fl oz cold water and bring to a gentle simmer. Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick. Stir in the spices and cook for a few seconds, then add the tomatoes, tomato purée and mixed beans. Pour over 300ml/10fl oz cold water and bring to a gentle simmer. Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick. Meanwhile half-fill a medium saucepan with water and bring to the boil. Add the rice and return to the boil. Cook for 25 minutes, or until tender, stirring occasionally. Meanwhile half-fill a medium saucepan with water and bring to the boil. Add the rice and return to the boil. Cook for 25 minutes, or until tender, stirring occasionally. To make the salsa, mix the tomato, coriander and spring onions together in a bowl. To make the salsa, mix the tomato, coriander and spring onions together in a bowl. Drain the rice and divide between two plates. Spoon the beans over and scatter with the salsa. Serve with the yoghurt and lime wedges. Drain the rice and divide between two plates. Spoon the beans over and scatter with the salsa. Serve with the yoghurt and lime wedges.