Mexican Bean Bites

Mexican Bean Bites

Makes 50

Core recipe

Points per recipe: 6

2 red peppers

2 x 400g cans red kidney beans, rinsed and drained

1 small red onion, finely chopped

2 cloves garlic, crushed

4 tbsp chopped fresh coriander

1 -2 tbsp jalapeno chillis in brine, drained and chopped

frylight

227g can chopped tomatoes

½ tsp smoked paprika

Place peppers under a hot grill and cook, turning them until blackened and blistered all over.

Meanwhile put the beans in a food processor and blend for about 20 seconds or until coarsely chopped but not pureed.  Tip into a bowl and mix in the onion, garlic, coriander, jalapenos and season well.  Form into 50 small balls.  These can be refrigerated at this point.

Place grilled peppers into a plastic bag and leave to cool.  Remove the skin and seeds.  Roughly chop and put into the food processor with the chopped tomatoes and paprika.  Blend until smooth.  Pour into a small pan, season and heat gently.

Spray a large pan with frylight and add the bean bites in batches.  Warm for 3-4 mins, rolling them gently in the pan to heat through. 

Serve with the red pepper sauce.