Mexican bean squares

Name: Mexican bean squares
Cuisine: Mexican, Latin American, American
Ingredients: 300 g Kidney beans, cooked, well drained (canned is fine) (Main); 180 g Brown rice, cooked, drier rather than soggy; 3 Tbsp Tomato paste; 4 Garlic cloves; 1 Lemon, zest of; ¾ tsp Salt; 1 tsp Black pepper; 3 tsp Ground cumin; 50 g Pumpkin seeds, ground; 1 Tbsp Ground coriander; 1 Tbsp Canola oil, or olive oil; 1 Small onion, finely chopped; 2 Garlic cloves, finely chopped; 1 tsp Salt; ½ tsp Black pepper; 400 g Crushed tomatoes; 1 tsp Chipotle in adobo sauce, finely chopped; 1 handful Salad greens, fresh; 1 Lime, juice of ( or lemon); 1 Orange, peeled and cut into small segments; ½ tsp Ground cinnamon

5 steps

Updated at: Thu, 17 Aug 2023 06:00:46 GMT

Ingredients

4 servings

300gKidney beans

cooked, well drained, canned is fine, Main

180gBrown rice

cooked, drier rather than soggy

3 Tbsptomato paste

4garlic cloves

1lemon

zest of

¾ tspsalt

1 tspblack pepper

3 tspground cumin

50gPumpkin seeds

ground

1 Tbspground coriander

1 TbspCanola oil

or olive oil

1onion

small, finely chopped

2garlic cloves

finely chopped

1 tspsalt

½ tspblack pepper

400gcrushed tomatoes

1 tspChipotle in adobo sauce

finely chopped

1 handfulSalad greens

peeled and cut into small segments

½ tspground cinnamon

Instructions

Step 1

Place all bean square ingredients except the pumpkin seeds into a food processor and whizz until smooth. Add the pumpkin seeds and process again to get a firmer texture. The mix should feel fairly dry, if it's at all sloppy add a little more rice or pumpkin seed and whizz a little more.

Step 2

Tip into a small baking paper-lined oven dish and spread out evenly to 15-20mm thick. Leave one end of the tray empty if it's bigger than you need, the key thing is to get the thickness right. Bake at 170C fanbake for 30 minutes until the top is lightly browned and firm to touch. Remove from oven and allow to cool a little, or chill until needed.

Step 3

To make the sauce, toast the coriander in a hot pan for about 15 seconds to bring out the flavour. Add oil, onion and garlic and cook for 3 minutes, stirring occasionally. Add remaining ingredients then turn the heat down to medium and cook for 5 minutes until it has thickened up a bit. Cool for a few minutes then whizz in a food processor for 30 seconds to get a nice smooth texture.

Step 4

Cut the baked bean slab into matchbox sized pieces and fry for a minute or two each side in a hot pan with a little canola oil. Cook just long enough to crisp up the outside and get the middle hot.

Step 5

Spread some salad greens on a platter then sprinkle with lime or lemon juice and a little salt. Toss orange segments in a small bowl with the cinnamon then arrange on top.

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