Southwest Red Chilli Prawns with Black Beans

Name: Southwest Red Chilli Prawns with Black Beans
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 1 teaspoon cumin; Salsa as desired; 1 tablespoon mild chilli powder; 450 g/1 lb prawns, shelled; 4 to 5 cloves garlic, chopped; Soured cream or wedges of lemon; ½ sweet red pepper, chopped; 25 ml/1 fl oz olive oil; 1 tablespoon chopped coriander; 3 to 5 tomatoes, diced and seeded; 1 recipe Black Bean Chili, cooked and mashed until very thick; 1 medium-to-hot fresh chilli, chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

Another combination of shellfish and beans, here in the form of a mild red chilli and prawn stew ladled over rich black beans. Serve with soured cream or lemon wedges, pieces of crisp tostadas or crisply fried corn tortillas, and a sprinkle of coriander, and offer lots of salsa on the side to spoon in.

Ingredients

450 g/1 lb prawns, shelled
4 to 5 cloves garlic, chopped

Americas
United States
Fish course
Pescatarian
Gluten-free
Spicy

Method

Combine the prawns with the garlic, chilli, sweet pepper, cumin and mild chilli powder. Leave for 30 minutes.
Heat the olive oil, then toss the prawns and seasoning into the hot oil and cook for only a minute or so, until they turn opaque and pink. Remove the prawns from the pan, then add the tomatoes to the pan and cook for several minutes.
Heat the