Beans Mexicana

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup thinly sliced onions
• 1 seedless chopped tomatoes 
• 1/2 cup blanched tomato puree
• 1/2 cup thinly sliced red, yellow, green Bell pepper (capsicum)
• salt to taste
• 1/4 cup caned beans
• 1/2 cup boiled rajma (optional)
• 1/4 cup boiled american corn
• 1 tsp Mexican seasoning
• 1 tsp garlic pest 
• 1/2 tsp chili flex
• 1/2 tsp chili pest 
• 1/2 tsp oregano
• 1/2 tsp kasmiri chili powder
• 1 tbsp cream
• 2 tbsp red salsa sauce
• 1 tbsp tomato sauce
• 1 tsp sugar 
• 3 tbsp water
• 3 tbsp coriander 
• 2 cups cooked rice for serving

Method

1. Heat the oil and butter in a broad non-stick pan, add garlic, onions and saute on a medium flame for 1 to 2 minutes.
2. Add chili flex, chili pest, tomatoes, saute on a medium flame for 1 to 2 minutes.
3. Add tomato puree, tomato sauce, beans, sweet corn, rajma, oregano, kasmiri chili powder, salt  and 3 tbsp of water, mix well and cook for 3 minutes, while stirring occasionally.
4. Add cream, Parmesan cheese, Mexican seasoning , sugar, red salsa sauce, mix well.
5. Add the rice and a little salt, mix well and cook on medium flame for 2 minutes.
6. Garnish with coriander.
7. Serve with rice.