Mexican Beans with Chicken

Directions

• Drain and rinse all of your beans thoroughly, set aside - I like to keep the lentils separate.
• Heat a large pot on the stove to a medium heat and add your oil.
• Cook your onions and garlic until they’ve softened - don’t burn.
• Add all of your spices and mix - the consistency will be dry (don’t stress).
• Add your can of tomatoes, fill the can with water, add the water to the pot and bring to a boil.
• Bring your mix back down to a medium heat (slight bubbles), season with salt and add your lentils.
• Stir and cook for 1 min.
• Add your other beans, stir through.
• If your mixture is looking really thick here add a touch more water, cook for 3-5 mins.
• At this point your beans are technically good to go! However, if you have time, turn the heat to low and slow-cook your mix for a further 20-30 mins (depending on your plans for the day), stirring occasionally.
• The sauce develops, the beans soften and delicious things happen!
• Throw your cooked chicken & veg (if you’ve made the roast veg) in now and heat in the mix for 2 mins.
• Or if you’re not taking the slow-cook option, throw them in after your beans have cooked for 3-5mins.