Fiery bean stew

Name: Fiery bean stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 150 g Long grain rice; 2 can(s) (425 ml) Chili beans (kidney beans with chilli sauce); 1 can(s) (425 ml) chunky tomatoes with herbs; 250 ml Vegetable broth; 100 g Tortilla Chips; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 6 Stem(s) Parsley; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 TABLESPOON Olive oil
150 g Long grain rice
2 can(s) (425 ml) Chili beans (kidney beans with chilli sauce)
1 can(s) (425 ml) chunky tomatoes with herbs
250 ml Vegetable broth
100 g Tortilla Chips
7-10 Tbsp Salt
7-10 Tbsp black pepper
6 Stem(s) Parsley
baking paper

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a wide saucepan. Sauté onion and garlic in it. Add rice and fry briefly. Add beans, chunky tomatoes and stock and simmer for about 20 minutes.
2
6-8 minutes before the end of the cooking time, place the tortilla chips on a baking tray lined with baking paper and briefly heat up in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1). Season soup with salt and pepper.
3
Wash parsley, dab dry, remove leaves and chop coarsely. Arrange soup in bowls. Sprinkle with parsley. Add warm tortilla chips.