Time: 30 minutes
Black Beans – 1 x 400g tin
Chilli Kidney Beans – 1 x 400g tin
Pepper – 1
Onion – 1
Carrot – 1
Garlic Cloves – 2
Tomato Paste – 2 tbsp
Chopped Tomatoes – 1 x 400g tin
Paprika – 2 tsp
Ground Coriander – 1 tsp
Cayenne Pepper – 1 tsp
Hot/Medium Chilli Powder – 1 tsp
Cumin – 2 tsp
Salt – 2 tsp
Black Pepper – 1 tsp
Bay Leaves – 2
Vegetable Stock Cube – 1
Sour Cream and Chive
Finely dice the onion, pepper, carrot, garlic, and crickets.
Add the onion, pepper, carrot, and garlic to a pan with tomato paste on a medium heat.
After a couple of minutes, add all the spices and combine.
Add the chopped tomatoes, the stock cube, and bay leaves. Stir to combine.
Add the black beans and the kidney beans. Leave to simmer for at least 20 minutes.
Taste to check the spice and seasoning and add more if desired. Add a splash of water if it is drying out.
Finally add the crickets and stir them through.
Serve with rice and sour cream.
Cook this recipe with our Ready to Cook Dried Crickets.