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MEXICAN RED KIDNEY BEAN AND PEPPER BUCKWHEAT

   ⁃    2 peppers (ideally red + yellow), 2cm dice
   ⁃    1 vegetable stock pot
   ⁃    150g buckwheat
   ⁃    1 big red onion, 1/2 cm dice
   ⁃    1 green chilli, finely chopped 
   ⁃    3 garlic cloves, finely chopped
   ⁃    1 tin of red kidney beans, drained and rinsed
   ⁃    3/4 tsp ground cumin
   ⁃    3/4 tsp paprika
   ⁃    1/2 tsp cayenne pepper
   ⁃    3/4 tsp ground cinnamon
   ⁃    100ml single cream 
   ⁃    grated cheddar
   ⁃    fresh chives, finely chopped
   ⁃    salt and black pepper
   ⁃    olive oil
   ⁃    sunflower oil 


1
Preheat the oven to 220 degree celsius. Prep the peppers and place on a lined baking tray. Drizzle over 1 tbsp olive oil and toss together. Roast on the top shelf of your oven for 15 mins, until slightly crispy at the edges.


2
Meanwhile, boil 275ml water in a medium saucepan and stir in the vegetable stock pot. Add the buckwheat. Bring back to the boil and cover with a lid. Cook over a medium heat for 10 minutes. Then remove from the heat and set aside (don’t take off the lid). The buckwheat is cooked when it’s soft but not mushy. 


3
Prep the red onion, green chilli, garlic and chives, then drain and rinse the beans in a colander. 


4
Heat 1 tbsp of sunflower oil in a frying pan on medium heat. Add the onion and chilli and cook for 5 mins, until softened. Add the cumin, paprika, garlic, cayenne pepper and cinnamon. Cook for 1 minute. Add the beans and season with a bit of salt and black pepper. Cook for 1 minute, then remove from the heat.


5
Once the buckwheat is done (it should be dry not soggy), fluff it up with a fork to separate the grains. Combine with your bean mixture. Add the roasted peppers and stir through half the cream. 


6
You can serve with a bit more cream and some grated cheese on top, as well as a big scattering of chives.