Spiced prawns with Mexican bean stew and avocado salsa
Donal’s back in the kitchen, and he’s showing you a Mexican-inspired dish you can make in minutes. His one-pot spicy prawns uses under ten ingredients, and will be on the table in under half an hour!
2 tbsp olive oil
2 garlic cloves, crushed
1–2 tbsp chipotle paste
2 x 400g tins mixed beans, drained and rinsed
1 x 400g tin chopped tomatoes
2 x 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
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 water. Season well with salt and pepper and bubble for 15 minutes until thickened and no longer raw-tasting.
Add the prawns and cook for 1–2 minutes until they are pink all over.
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.
Scatter the rest of the coriander over the bean and prawn stew and serve with the salsa