Most of the time I like to cook two or more times the amount of a meal recipe so that not only am I cooking a healthy meal for tonight but putting a healthy meal away in the freezer for another night or another week + (batch cooking).
This is a delicious recipe for spiced Borlotti & Kidney Beans to use in a range of yummy Mexican dishes, such as: tacos, tortilla soup, buritto bowls etc
I like to switch up the beans that I use in this recipe too from time to time and also include chickpeas if I have some on hand as well.
I prefer to make this dish from dried beans so it seemed only fitting to do a large batch to reduce the work involved with cooking the beans I buy in bulk.
Prior to making this recipe, I soaked the beans overnight in alkaline mineral water with a pinch of salt and then drained.
6 cups total of organic dried beans
3 x 400g organic diced tomatoes
3 x tablespoons organic tomato paste
2-3 tablespoons organic vegetable paste
1/2 - 1 teaspoon chilli powder
1 teaspoon cumin powder
1/2 teaspoon paprika
1 large organic garlic clove
Enough alkaline mineral water to cover the beans in the pot
Place all ingredients in a large saucepan on the stove.
Bring to the boil and then let simmer until beans are cooked to your liking and the liquid has reduced down to a nice thick sauce (about 1 hour). You may need to add more water throughout the hour to ensure the beans keep cooking so keep an eye on them.
Then once the beans are cooked and you're happy with the consistency, portion out into glass storage containers and freeze the amount you’d like for future meals.
For my family, we’ve made 6 or more meals from this big batch.