Donal Skehan
Spiced Prawns with Mexican Bean Stew & Avocado Salsa | DonalSkehan.com
  • healthy

Spiced Prawns with Mexican Bean Stew & Avocado Salsa

November 21

Prawns are great at soaking up all the spicy flavour of this zingy Mexican stew.

  • time 20mins
  • serves Serves 4
Method
  1. Heat the olive oil in a frying pan over a medium heat and gently fry the garlic and chipotle paste for 1 minute, then add the beans, the tomatoes and 100ml (½ cup) water. Season well with salt and pepper and bubble for 15 minutes until thickened and no longer raw-tasting.
  2. Add the prawns and cook for 1–2 minutes until they are pink all over.
  3. Meanwhile, mix the avocados with the onion and lime juice. Season well, drizzle over the extra-virgin olive oil and stir in half the coriander.
  4. Scatter the rest of the coriander over the bean and prawn stew and serve with the salsa.

Rate this recipe

Average rating / 5. Vote count:

No votes so far! Be the first to rate this recipe.

Ingredients

2 tbsp olive oil

2 garlic cloves, crushed 1–2 tbsp chipotle paste

14oz tins mixed beans, drained and rinsed

14oz tin chopped tomatoes

10oz raw prawns

2 avocados, diced

1 small red onion, finely diced juice of 1 lime

2 tbsp extra-virgin olive oil

large handful of chopped coriander

2 tbsp olive oil

2 garlic cloves, crushed 1–2 tbsp chipotle paste

2 x 400g tins mixed beans, drained and rinsed

1x 400g tin chopped tomatoes

2x 150g packets raw prawns

2 avocados, diced

1 small red onion, finely diced juice of 1 lime

2 tbsp extra-virgin olive oil

large handful of chopped coriander

You'll Need

Deep frying pan

photo
If you make this recipe, be sure to tag your photo #DonalSkehan