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Mexican Pinto Bean Casserole with Salsa

Serves 4 Preparation time: 15 minutes Cooking time: 20 minutes

400g pinto beans 200g basmati rice 1 garlic clove 1 lime 1 red chilli 250g mozzarella cheese 1 red onion 2 tomatoes 1 red pepper 1 tsp cumin 25g coriander leaves 1 vegetable stock cube 2 tbsp olive oil 1 tbsp of flour


  1. Finely chop the onion, set half aside for the salsa. Finely chop ½ the chilli and crush the garlic. Chop 3 tbsp of coriander including the small stalks, set aside. In a saucepan heat 2 tbsp of oil, add the onion, garlic and chilli, fry until soft. Add the cumin and beans then stir in the flour, add the stock cube (crumble it first). Slowly stir in 520ml of boiling water and gently simmer for 20 minutes. After 15 minutes add 2 tbsp of chopped coriander.

  2. While the bean mix is cooking make the rice. Using a sieve rinse the rice well. Bring to the boil 400ml of water; add 1/2 tsp of salt and the basmati rice. Turn down the heat, cover and simmer for 10 minutes or until the water is absorbed, take off the heat, fluff up with a fork then leave to steam with the lid on.

  3. While the rice is cooking make the salsa. Finely dice the pepper and tomato. In a bowl mix together the peppers and tomatoes with the remaining chopped red onion and 1 tbsp of chopped coriander. Add the juice from half the lime and 1 tbsp of olive oil. Season with salt and pepper.

  4. Grate or finely chop the mozzarella cheese. Stir the mozzarella into the beans then add the cooked rice and the juice of the other half of the lime.

  5. Serve the beans and rice with some salsa on the top.

If you prefer you can serve the beans on top of the rice rather then mixing them together. Use less chilli if you like less spice.


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