Chipotle-style pinto bean rice bowl with slaw

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Drain and rinse the pinto beans. Chop the onion finely and crush the garlic.
2. Put the beans, onion, garlic, chopped tomatoes, tomato purée, smoked paprika, cumin, dried oregano and chilli flakes in the slow cooker. Stir well. Add no water.
3. Put the lid on and leave it on. Cook on low for 5 to 6 hours or on high for 3 hours.
4. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
5. Shred the red cabbage finely and grate the carrot. Chop the coriander. Toss them together with the juice of the lime and a pinch of salt and leave to soften for 10 minutes.
6. Mash some of the beans against the side of the pot, then season with salt and pepper. Halve, stone and slice the avocado.
7. Divide the rice between bowls and top with the beans, the slaw and the avocado.

Tip Salt the slaw lightly and leave it a few minutes before serving. A little lime juice keeps the avocado from browning.

Photo made with AI.

From Nosha · nosha.app