Spicy Cajun Beans with Brown Rice, Grilled Capsicum and Avo

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep ingredients Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain. Crush or finely chop the garlic. Pick the parsley leaves and finely chop the stems. Drain and rinse the beans.

Step 2

Grill capsicum While the rice is cooking, preheat the grill to high. Line an oven tray with foil. Quarter the capsicum, discarding the seeds. Put on the lined tray, skin-side up. Grill for 10-12 mins until the skin is slightly blackened. Cover and stand for 5 mins to allow the skin to steam and loosen. Remove the skin.

Step 3

Cook Cajun beans Meanwhile, heat 1 tsp olive oil in a medium saucepan over medium heat. Cook garlic, stirring, for 30 secs or until fragrant. Stir in the tomato paste and cook for 1 min. Stir in the parsley stems, beans, tomatoes, Cajun seasoning and 1 tsp sugar and bring to a simmer. Reduce heat to low and cook, covered, for 8 mins to develop the flavour. Remove from heat.

Step 4

Make salsa Cut the avocado and capsicum into 1cm chunks. Combine 2 tsp red wine vinegar and 2 tsp olive oil in a large bowl. Add the avocado, capsicum and parsley leaves to the dressing and toss to combine. Taste, then season with salt and pepper.

Step 5

Serve up Taste the beans, then season with salt and pepper. Divide the rice, Cajun beans and salsa among bowls and enjoy!