Spicy Samba
A great
topping for a jacket potato, or serve in taco shells (1pt each)
Serves 2
Points plan:
4 per serving
Core recipe
1tbs olive
oil
1 large onion, peeled and finely chopped
2 cloves garlic. crushed
1 medium red chili, deseeded and fine chopped
Tabasco
415g tin baked beans
Salt and freshly ground black pepper
1 large onion, peeled and finely chopped
2 cloves garlic. crushed
1 medium red chili, deseeded and fine chopped
415g tin baked beans
Salt and freshly ground black pepper
For quickness
serve with shop-bought salad and grated vegetarian cheese.
In a frying pan gently fry onions and garlic in oil until soft.
Add
chopped chili and cook for minute.
In the
meantime place 6 shop-bought taco shells on a baking tray and gently heat in
oven according to packet instructions.
Add baked
beans (plus all the juice) and Tabasco
Mash the beans with a fork and gently cook for 5-8 minutes or until the mixture has reduced its liquid content to a thicker consistency.
Mash the beans with a fork and gently cook for 5-8 minutes or until the mixture has reduced its liquid content to a thicker consistency.
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