Mexican Kidney Bean Casserole
Serves 4
Ingredients:
1 can kidney beans, drained
4 large tomatoes, sliced
2 red onions, sliced
1 tbsp tomato paste
1.5 tsp cumin
1 tsp paprika
½ tsp chili powder
3 tbsp fresh parsley, chopped
Handful of grated cheese of your choice
Salt and pepper
Instructions:
Heat some oil in a frying pan and sauté the onion until tender. Then add the kidney beans and mash them gently with a potato masher or fork. Cook for a few minutes. Mix in the tomato slices, tomato paste, spices, and half of the parsley. Stir well and season with salt and pepper.
Transfer the mixture into an oven-proof dish and sprinkle with cheese. Place under a hot grill and heat until the cheese has melted. Sprinkle with the remaining parsley and serve immediately with scrambled eggs and toast.
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