30 Min
very easy
4 People
Rating starstarstarstarstar
tex mex beans with corn bread dumplings - A winter favourite, Mexican spiced chilli beans. Served with creamy, diced avocado and homemade corn bread dumplings.
1 Set oven to 200°C. Dice cheese and combine with polenta, egg, 1 1/2 cups water (see notes), 1/4 cup olive oil, 1 tsp salt, 1 1/2 tsp baking soda, 2 tsp vinegar and thyme leaves. Divide into a greased muffin tray. Bake in oven for 20 minutes, or until cooked through.

2. Slice spring onions. Dice celery and tomatoes. Deseed and roughly chop capsicums.
Heat saucepan with 1 tbsp oil over medium-high heat. Add vegetables and cook for 2-3 minutes.

3. Stir in tomato paste, 2 tbsp flour, 3 tsp cumin, 2 tsp smoked paprika and 1 tsp ground chilli (if using). Pour in 750ml water and bring to a simmer. Cover and cook for 10 minutes.

4. Drain beans and crush gently with a fork. Stir through vegetables and simmer for a further 5 minutes. Season to taste with salt and pepper. 

5. De-stone and dice avocado. Pick coriander leaves. 

6. Break apart corn bread dumplings and place at bottom of bowl. Top with beans, avocado and coriander to serve.

For a creamier corn bread use milk instead of water.
Serve with a dollop of yoghurt or lime wedges if you have some.
cheddar cheese 1/2 block
polenta 1/2 packet
thyme 1/4 packet
egg 1
baking soda 1 1/2 tsp
white wine vinegar 2tsp

spring onions 1/4 bunch
celery 2 sticks
tomatoes 2
yellow capsicums 2

tomato paste 1 tub
ground cumin 3tsp
smoked paprika 2tsp
ground chilli (optional) 1tsp
flour (of choice)
four bean mix 2 x 400g

avocado 1
coriander 1/3 bunch

From your pantry: Oil, salt & pepper