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      Cherry Tomato Tarte Tatin

      Chilli & Tomato Achaari Bread

      Vegan British Tomato Shakshuka

      British Asparagus & Prawn Tacos

      Roasted Cauliflower & Chickpea Tacos

      Fish Tacos

      Popeye Pesto Pasta

      Frozen Fruity Yoghurt Pots

      Creamy Shredded Cavolo Nero with Mustard

      Festive Fruity Cavolo Nero Stuffing

      Lemony spiced lentil & chickpea soup with coriander…

      Tofu, Tenderstem Broccoli & Kimchi stew

      Beetroot Salad with Yoghurt & Feta Dressing

      Cherry Tomato Tarte Tatin

      Chilli & Tomato Achaari Bread

      Lemon Pepper Vegan Fish Tacos

      Artichoke Dip with Clotted Cream

      Rolled pork loin with blackberry

      Creamy Shredded Cavolo Nero with Mustard

      Festive Fruity Cavolo Nero Stuffing

      Brussels sprout & pancetta pasta with sage &…

      Lemony spiced lentil & chickpea soup with coriander…

      Mushroom Blend Beef Wellington

      Roasted Pumpkin Soup with Sourdough Croutons

      Lemony spiced lentil & chickpea soup with coriander…

      Chilli & Tomato Achaari Bread

      Vegan British Tomato Shakshuka

      British Asparagus & Prawn Tacos

      Borracho Beans

      Lemon Pepper Vegan Fish Tacos

      Roasted Cauliflower & Chickpea Tacos

      Fish Tacos

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  • About FOODLOVER magazine
    • Our Stockists
    • Newsletter
  • Recipe Index
    • All Autumn Recipes Baking Desserts East-Asian Healthy Recipes Spring Recipes Summer Recipes Vegetarian Winter Recipes World Cuisines

      Artichoke Dip with Clotted Cream

      Perfect Party Food, Every Time, Beetroot Salmon Blinis

      Rolled pork loin with blackberry

      Creamy Shredded Cavolo Nero with Mustard

      Festive Fruity Cavolo Nero Stuffing

      Brussels sprout & pancetta pasta with sage &…

      Lemony spiced lentil & chickpea soup with coriander…

      Mushroom Blend Beef Wellington

      Lemony spiced lentil & chickpea soup with coriander…

      Apple, Plum & Marzipan Crumble Cake

      Pumpkin Cupcakes

      Roasted Pumpkin Soup with Sourdough Croutons

      Roasted Orchard Fruits

      Lamb noisettes

      Cream of Celery Soup

      Chantenay toad in the hole

      Mushroom Blend Beef Wellington

      Apple, Plum & Marzipan Crumble Cake

      Pumpkin Cupcakes

      Baked Chicken with Kale & Tomatoes

      Cherry Tomato Tarte Tatin

      Chilli & Tomato Achaari Bread

      Raspberry & Apple Hand Pies with Lemon Drizzle

      Potted Ham Hock & Beery Brownies

      Apple, Plum & Marzipan Crumble Cake

      Roasted Orchard Fruits

      Chocolate Rice Pudding

      Frozen Fruity Yoghurt Pots

      HOT CHOCOLATE CHEESECAKE DIP RECIPE

      No Churn Raspberry Ripple Ice Cream

      Frozen Banana Pops

      Watermelon & Raspberry Yoghurt Lollies

      Tofu, Tenderstem Broccoli & Kimchi stew

      Veggie Satay Noodles

      Japanese Ochazuke Recipe

      Quick Mushroom Pho

      Cheats Hoisin Chicken

      Special Fried Rice with Radish & Celery

      Tempeh Satay Skewers

      Vietnamese vegetable rolls

      Lemony spiced lentil & chickpea soup with coriander…

      Beetroot Salad with Yoghurt & Feta Dressing

      Baked Chicken with Kale & Tomatoes

      Chilli & Parsley Crusted Salmon

      Beetroot & Gin Gravlax

      British Asparagus & Prawn Tacos

      Grilled Mackerel with Beetroot & Raspberry Couscous

      Pulled Lamb, Raspberry & Chickpea Salad

      Garden Cupcakes

      Pulled lamb Bánh mì with mint mayonnaise

      Gala Apple & Parma Ham Sandwich

      Lamb Hot Pot

      Baked sea bass with potatoes, anchovies & lemon

      Herby Toad-in-the-Hole

      Chocolate Dipped Strawberries

      Chocolate Nests

      Cherry Tomato Tarte Tatin

      Chilli & Tomato Achaari Bread

      Vegan British Tomato Shakshuka

      British Asparagus & Prawn Tacos

      Roasted Cauliflower & Chickpea Tacos

      Fish Tacos

      Popeye Pesto Pasta

      Frozen Fruity Yoghurt Pots

      Creamy Shredded Cavolo Nero with Mustard

      Festive Fruity Cavolo Nero Stuffing

      Lemony spiced lentil & chickpea soup with coriander…

      Tofu, Tenderstem Broccoli & Kimchi stew

      Beetroot Salad with Yoghurt & Feta Dressing

      Cherry Tomato Tarte Tatin

      Chilli & Tomato Achaari Bread

      Lemon Pepper Vegan Fish Tacos

      Artichoke Dip with Clotted Cream

      Rolled pork loin with blackberry

      Creamy Shredded Cavolo Nero with Mustard

      Festive Fruity Cavolo Nero Stuffing

      Brussels sprout & pancetta pasta with sage &…

      Lemony spiced lentil & chickpea soup with coriander…

      Mushroom Blend Beef Wellington

      Roasted Pumpkin Soup with Sourdough Croutons

      Lemony spiced lentil & chickpea soup with coriander…

      Chilli & Tomato Achaari Bread

      Vegan British Tomato Shakshuka

      British Asparagus & Prawn Tacos

      Borracho Beans

      Lemon Pepper Vegan Fish Tacos

      Roasted Cauliflower & Chickpea Tacos

      Fish Tacos

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Borracho Beans

Borracho Beans

by FOODLOVER 08/15/2019
written by FOODLOVER

Borracho beans are pinto beans that have been cooked with peppers, onion and tomatoes. Try them with Mexican rice and flour tortillas.

250g cooked pinto beans

1 large tomato, diced

1 medium onion, diced

3 – 6 Serrano peppers, diced

1 bunch of coriander, chopped

  1. Add the pinto beans, onion, tomato, and chillies into a medium-large pot and bring to a boil over a medium heat. Reduce heat and allow to cook for 45 mins at a rapid simmer, stirring often.
  2. Lower the heat, add the chopped coriander, and allow to simmer on low for 15 mins.

www.veganmexicanfood.com

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