Page 89 - COMING UNSTUCK by Sara tuck

hoobie’s bean Thanks to my delicious

youngest son Rich (aka
quesadillas Hoobie) for asking me to
make these for him so many
times – now I make them
for myself too!

Makes 4 sad-arse dinners Heat the olive oil in a large heavy-bottomed pot over a medium
heat, add the onion and capsicum and season well with salt and
Hoobie’s beans: pepper. Cook for 10 minutes then add the chipotle sauce, chilli
2 tbsp olive oil flakes, spices and garlic. Stir well, cook for 2-3 minutes then
1 red onion, chopped add the chickpeas, kidney and black beans, tomatoes and beer.
1 green capsicum (bell pepper), Reduce the heat to a simmer and cook for 45-50 minutes until
chopped rich and thickened. Once cooled divide into four portions –
sea salt & freshly ground pepper three for the freezer and one to eat within the next two days.
3 tbsp chipotle sauce (I use (These are also great over nachos, in toasted sandwiches or on
La Morena) toast with poached eggs for breakfast!)
1 tsp chilli flakes
1 tsp sweet smoked paprika For the quesadillas, heat a large frying pan over a medium heat,
2 tsp ground cumin place one tortilla in the pan, load up with the bean mixture and
1 tsp ground coriander cheese and top with the other tortilla. Cook for a few minutes
4 cloves garlic, crushed until golden, then carefully flip to cook the other side. While
390g (14 oz) can chickpeas it is cooking, stir the sugar, lime juice, chilli flakes and onion
(garbanzo beans), rinsed, drained together and add the tomatoes. Serve the quesadilla sliced into
390g (14 oz) can kidney beans, quarters, topped with tomatoes, coriander and avocado.
rinsed, drained
390g (14 oz) can black beans,
rinsed, drained
400g (14 oz) can crushed, sieved
tomatoes or passata
½ cup beer

Quesadilla for one:
2 large tortillas
½ cup grated tasty cheese
½ tsp caster sugar
2 tsp lime juice
¼ tsp chilli flakes
¼ small red onion, finely
chopped
¾ cup chopped tomatoes
⅓ cup coriander (cilantro) leaves
½ avocado, roughly mashed

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