Gran Luchito Mexican Beans 430g
$4.99
(ea)
- Cantina or Refried
- Our black beans are made in Mexico from an authentic recipe, like the ones you will find in cantinas across Mexico City
- Perfect as a side dish or a flavourful ingredient for burritos, tacos and enchiladas
- We slowly simmer pinto beans with smoky chipotle chillies
- Red peppers and Mexican spices for restaurant-style chipotle refried beans Recipes Recipes Black Bean Avocado and Mango Salad Prep time: 10 - 15 mins, Cook time: N/A mins, Serves: 4 Ingredients:
- 400g Gran Luchito Mexican beans** rinsed and drained
- 200g New Season tinned canned corn*, drained
- 1 large mango
- 1 large avocado
- 1 large tomato, diced
- 1 small red onion
- 1 spring onion, finely sliced
- 1/3 cup freshly squeezed lime juice
- 1 tbsp Remano olive oil
- 1 tbsp Stonemill ground cumin
- 1 tbsp finely diced coriander, plus a few leaves for garnish (optional)
- Salt and pepper to tasteMethod:
- Dice mango and avocado and tomato. Finely dice onion. Add to large mixing bowl.
- Finely slice spring onion and add to bowl. Add in cumin, olive oil, lime juice, coriander and season with salt and peper.
- Toss gently with spoon to mix and completely cover ingredients. Taste and season accordingly.
- Spoon into a serving bowl. Garnish with chopped coriander leaves. Cover and refridgerate until ready to serve.
- This salad can be served at room temperature or refrigerate until ready to use.OPTIONAL: Add cos lettuce leaves for a green salad. Can also be served at room temperature or cold with tortilla chips. *Tip: To reduce waste, you can use frozen corn kernels also. **Note Product is available as a Special Buys™ item, for a limited time only Beef and Black Bean Tacos Prep time: 1 hr 10 minutes, Cook time: 60 - 70 mins, Serves: 6 Ingredients:
- Ready Set Cook beef roast
- 200g Gran Luchito Mexican beans**, drained
- 6 Bakers Life wraps (you can use wholemeal or low carb)
- 1 large red onion, sliced into rings
- ½ cup Remano white wine vinegar
- ½ purple cabbage, finely shredded
- ½ white cabbage, finely shredded
- Handful of fresh coriander leaves
- 1 spring onion, finely sliced
- The Olive Tree olive oil spray
- 2 limes, quartered
- 1 La Costeña jalapeño**, sliced
- Cholula Hot sauce**, to taste
- Salt and pepper, to tasteMethod:
- Prepare beef roast according to package directions. Remove from oven and set aside to rest for 10 minutes.
- While roast is cooking, pickle the onion and prepare the rest of the taco ingredients.
- Pickle your onion: place vinegar in a medium sized bowl and add onion slices in the vinegar for an hour, to pickle.
- Thinly shred the cabbages, slice the spring onion (and jalapeños, if using)
- Heat a non stick frypan medium heat. Spray olive oil onto pan and gently brown the wraps, one by one and set aside.LIghty cover in alumunium foil to keep warm.
- When the meat has is done resting, slice it very thinly.
- Place wraps flat on plates and top each with the a few slices of the meat. Top each with 1 tablespoon of black beans, a few slices of pickled onion slices, shredded cabbages, spring onions and jalapeños (if using).
- Season with salt and pepper and add a sqeeze of lime.
- To serve: sprinkle with coriander leaves, a splash of hot sauce.
- Garnish with lime wedges and serve immediately.OPTIONAL: Add a little extra vegetable by adding corn, diced tomato, or diced avocado
- Cantina or Refried
- Our black beans are made in Mexico from an authentic recipe, like the ones you will find in cantinas across Mexico City
- Perfect as a side dish or a flavourful ingredient for burritos, tacos and enchiladas
- We slowly simmer pinto beans with smoky chipotle chillies
- Red peppers and Mexican spices for restaurant-style chipotle refried beans Recipes Recipes Black Bean Avocado and Mango Salad Prep time: 10 - 15 mins, Cook time: N/A mins, Serves: 4 Ingredients:
- 400g Gran Luchito Mexican beans** rinsed and drained
- 200g New Season tinned canned corn*, drained
- 1 large mango
- 1 large avocado
- 1 large tomato, diced
- 1 small red onion
- 1 spring onion, finely sliced
- 1/3 cup freshly squeezed lime juice
- 1 tbsp Remano olive oil
- 1 tbsp Stonemill ground cumin
- 1 tbsp finely diced coriander, plus a few leaves for garnish (optional)
- Salt and pepper to tasteMethod:
- Dice mango and avocado and tomato. Finely dice onion. Add to large mixing bowl.
- Finely slice spring onion and add to bowl. Add in cumin, olive oil, lime juice, coriander and season with salt and peper.
- Toss gently with spoon to mix and completely cover ingredients. Taste and season accordingly.
- Spoon into a serving bowl. Garnish with chopped coriander leaves. Cover and refridgerate until ready to serve.
- This salad can be served at room temperature or refrigerate until ready to use.OPTIONAL: Add cos lettuce leaves for a green salad. Can also be served at room temperature or cold with tortilla chips. *Tip: To reduce waste, you can use frozen corn kernels also. **Note Product is available as a Special Buys™ item, for a limited time only Beef and Black Bean Tacos Prep time: 1 hr 10 minutes, Cook time: 60 - 70 mins, Serves: 6 Ingredients:
- Ready Set Cook beef roast
- 200g Gran Luchito Mexican beans**, drained
- 6 Bakers Life wraps (you can use wholemeal or low carb)
- 1 large red onion, sliced into rings
- ½ cup Remano white wine vinegar
- ½ purple cabbage, finely shredded
- ½ white cabbage, finely shredded
- Handful of fresh coriander leaves
- 1 spring onion, finely sliced
- The Olive Tree olive oil spray
- 2 limes, quartered
- 1 La Costeña jalapeño**, sliced
- Cholula Hot sauce**, to taste
- Salt and pepper, to tasteMethod:
- Prepare beef roast according to package directions. Remove from oven and set aside to rest for 10 minutes.
- While roast is cooking, pickle the onion and prepare the rest of the taco ingredients.
- Pickle your onion: place vinegar in a medium sized bowl and add onion slices in the vinegar for an hour, to pickle.
- Thinly shred the cabbages, slice the spring onion (and jalapeños, if using)
- Heat a non stick frypan medium heat. Spray olive oil onto pan and gently brown the wraps, one by one and set aside.LIghty cover in alumunium foil to keep warm.
- When the meat has is done resting, slice it very thinly.
- Place wraps flat on plates and top each with the a few slices of the meat. Top each with 1 tablespoon of black beans, a few slices of pickled onion slices, shredded cabbages, spring onions and jalapeños (if using).
- Season with salt and pepper and add a sqeeze of lime.
- To serve: sprinkle with coriander leaves, a splash of hot sauce.
- Garnish with lime wedges and serve immediately.OPTIONAL: Add a little extra vegetable by adding corn, diced tomato, or diced avocado