Mexican Beans

Everyone has a tomatoeee bean recipe but the secret of this one is cumin seeds (thanks Alison Holst). We love these beans served on plain nacho chips and topped with plain greek yoghurt or cheese or guacamole or all three - but could just as easily be popped in tacos, tortillas or just over rice. Check out my kid-friendly nachos - Maia finished all of hers and then asked for more.

2T olive oil
2 chopped onions
4 cloves chopped garlic
2 large carrots diced
2t cumin seeds
1 can chopped tomatoes
1 can kidney beans
2T tomato paste
2T tomato sauce
1T balsamic vinegar (or wine vinegar)
salt and chilli sauce to taste

Heat oil and sauté onions for about 5 mins and add garlic, carrots and cumin seeds. Continue sautéing until carrots and onions are well cooked (about 15mins),

Add remaining ingredients and simmer for at least 20mins.

Taste and adjust salt and chilli to taste.