Mixed bean piccadillo


  • 2 tbsp of vegetable oil
  • 1 onion diced
  • 2 cloves garlic finely diced
  • salt and pepper
  • 1 green or red chilli finely diced
  • 1 x 400g (14 oz) can of chopped tomatoes
  • 300ml (10 fl oz) water
  • 1 tbsp tomato puree
  • 1 tsp chilli powder
  • 1 x 400g (14 oz) can of mixed beans
  • 1x 400g (14 oz) can of kidney beans
  • 1 can of sweet corn
  • 300g (10.5 oz) of cooked white rice
  • A large handful of coriander


  1. In a large saucepan, warm the oil and add the onion and garlic, cook until soft.
  2. Add the chilli, salt, pepper, chopped tomatoes, water, tomato puree and chilli powder and cook for around 20 minutes the flavours begin to marinade together
  3. Add the beans and sweet corn and cook the mixture for a further 10/15 minutes, check for seasoning and add extra salt and pepper if desired.
  4. Serve up with some fluffy white rice and a sprinkling of chopped coriander


Preparation time: 20 mins 

Serves: 6

Nutrition: n/a


Serve with crackers or tortilla chips