Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 480 gCanned kidney beans, drained and rinsed
- 300 gCanned sweetcorn, drained
- 150 gOnion, diced
- 300 gTomatoes, diced
- 2 tbspSunflower oil
- 2 cloveGarlic, minced
- ½ tspGround cumin
- ½ tspFine salt
- 250 mlWater
- 15 gCilantro, chopped
Make it
- Warm the oil in a saucepan over medium heat. Cook the onion for 6 minutes until softened, then stir in the garlic and cumin for 30 seconds.
- Add the tomatoes and salt. Cook for 7–8 minutes, stirring, until the tomatoes break down into a thick sauce.
- Add the drained beans, sweetcorn and water. Simmer uncovered for 10–12 minutes, stirring occasionally, until hot throughout and lightly thickened.
- Mash a spoonful of beans into the sauce if desired. Fold in the cilantro and serve hot.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.