I tried this out last night - as with many of my recipes, it was invented to use up some of the stuff in my fridge!
Serves 2-3
Ingredients
Chilli:
1 400g tin red kidney beans
1 400g tin chopped tomatoes
1 small red onion
1 small red pepper (I like the sweet pointed ones, but bell peppers are good too)
1 tsp oil
1 red chilli
1 tsp smoked paprika
Salt and pepper
Salad:
1 small green pepper
1 small leek - or you can use a couple of spring onions if you want a stronger flavour
A handful each of rocket and land cress (watercress works just as well)
The stalks from the top of a fennel bulb
2tbsps chopped coriander
Dressing of your choice - I used a readymade lime'n'chilli one I had in the cupboard, but you could make your own with a mild oil and some lime juice
Method
Heat the oil in a saucepan, chop the onion and pepper and fry gently until beginning to soften. Deseed and chop the chilli (careful!) and add to the pan. The longer you fry the chilli, the hotter it will get, so if you like it mild, proceed directly to the next step! (If the chilli isn't quite hot enough when you taste it later - I usually err on the side of caution - you can always pep it up with a dash of cayenne pepper or tabasco.) Add the beans, tomatoes, and paprika and stir well. Season to taste with salt and pepper, then leave to simmer for about 20 mins to let the flavours develop and merge.
In the meantime, prepare the salad (and maybe boil some rice as an accompaniment). Strip the cress leaves from their stalks and put the leaves in a small salad bowl. Roughly chop the rocket and add to the bowl, along with the coriander. Chop the pepper fairly small, slice the leek or onion and the fennel stalks finely and add them to the salad leaves. Mix well. Just before serving, dress to taste.
N.B. This is the low-fat version - if you like you can add a small avocado, chopped into 1cm cubes, for a more guacamole vibe :)