Homemade Mexican beans

Who can resist the smoky spicy taste of mexican food, and here you get all that and more without a trace of meat in sight. This is an easy storecupboard dish that you can eat at breakfast, lunch or dinner and freezes really well too.

Jam packed with protein from all the beans in this hearty stew plus the poached egg on top mean you will feel full and satisfied for hours after this.


1 red onion
1 clove garlic, minced
1 tin black beans
1 tin butter beans
1 tin sweetcorn
1 tin chopped tomato
1 teaspoon smoked paprika
1 teaspoon chilli flakes or 1 chipotle chilli, soaked
1 teaspoon oregano
2 eggs per person
Optional: Chopped coriander, avocado and lime to serve


Fry off the onion, before adding the garlic, paprika, chilli, herbs and drained beans. Fry for a couple of minutes, and then pour in the sweetcorn and chopped tomatoes. Simmer over a low heat for about 20 minutes. Make wells in the tomato sauce and crack in your eggs, before covering with a lid for 5-6 minutes or until set. Now you are ready to serve up. This is great eaten on toast, with chopped coriander and half an avocado on the side.