Easy Tex-Mex Bean Curry and Rice


Tex-Mex Bean Curry & Rice

The Bean Curry I made at home, Topped it with Pico de Gallo, Tomato Salsa and Cheese.

Preface:

I love Mexican food. It’s flavourful, fresh and forgiving (in the kitchen). Leftover curry can make you a delicious breakfast with some eggs and the recipe like almost all others is ‘healthy-ish’!

Equipment you will need in the kitchen:
  • Blender / Mixer / Chopper
  • Fry pan
  • Pot (to cook the rice)
  • Wooden Spoon
  • Knife
  • Chopping Board
  • Grater
Grocery you should find in the pantry:
  • Brown Rice / White Rice
  • Salt
  • Oil
  • Chilli flakes
  • Mexican / Fajita / Taco Seasoning (Recipe here if you don’t have it)
  • Cheese (Processed)
  • Dried Oregano
  • Cracked Black Pepper
  • Tinned or Raw Black Beans or Red Kidney Beans (Rajma) – Understand the difference
Grocery you may need to buy:
  • Onions
  • Capsicum
  • Tomatoes
  • Garlic
  • Lettuce
  • Lime
  • Fresh Coriander (Dhania)

Ingredients:

For the Curry:
  • 2 large onions – roughly chopped
  • 2 large capsicum – roughly chopped
  • 4 large tomatoes – roughly chopped
  • 6 cloves garlic – roughly chopped
  • Chilli flakes – Adjust to your spice preference
  • Oregano – 1 tsp
  • Mexican Seasoning – 1 tbsp (Hack for this below)
  • 1 tin or 300gms of cooked beans (Discussion on this below)
  • Oil – 1.5 tbsp
  • Salt – To taste
  • Crushed black pepper – 1 tsp
For the Rice:
  • 2 cups cooked and drained Rice (White or Brown)
  • Salt to taste
  • 1 tbsp Oil
  • 2 tbsp Cumin (Jeera) Powder
  • 2 tbsp Lime Juice
  • 1 handful of chopped Coriander
For the Garnish:

This is all optional and can be played around with.

  • Shredder Lettuce
  • Lime Wedges
  • Cheese – grated
  • Finely chopped coriander
  • Finely chopped onion
  • Finely chopped tomatoes

Method:

  • Heat the oil in a fry pan over medium heat and add the chilli flakes.
  • Once fragrant, add the onion and capsicum. Cook till tender. Onion should become translucent. Add 1 tsp salt.
  • Add the garlic and cook for 2-3 minutes.
  • Add the Mexican seasoning, oregano and black pepper. Mix well and continue cooking for 3-4 minutes.
  • Add the tomatoes, mix well and cook for 8-9 minutes.
  • Take it off the heat.
  • Once cooled, blend it in a mixer or use a hand blender in to smooth gravy. Add a little water if required.
  • Reheat the gravy in the same fry pan to a simmer.
  • Add the cooked beans with the bean water and simmer on a low heat for 8-10 minutes. Add water to adjust to a thick curry-like consistency.
  • In another fry pan, heat the 1 tbsp oil. Sauté the cooked rice with the cumin powder, lime juice and salt. Once mixed well, add the coriander leaves.

Garnishing & Serving:

  • In a wide bowl or high walled plate, make a bed of the rice and put a generous helping of the curry.
  • Top it with shredded lettuce, onion, tomato, coriander and grated cheese.
  • Serve with lime wedges

Optional Extras:

  • Add paneer or tofu to the gravy with the beans for added protein.
  • Add cooked corn, mushrooms, zucchini or any vegetable of your choice with the beans to the gravy to customise it to your liking. Just make sure the veggies added get cooked in the gravy.
  • Top the bowl with a poached or fried egg for some added protein and deliciousness.
  • Replace the rice with a warm flour tortilla or toast for a delicious breakfast made purely from the leftovers!
  • Add tomato salsa, pico de gallo, sour cream, jalapeños, guacamole, tortilla chips, etc. to make this humble dinner fancy AF!

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