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Spicy beans on pita


  • Heat the oil in large pan and gently saute the onion, capsicum, celery, chillies and garlic until tender. Add the paprika and cumin. Mix well and cook briefly to toast. Then add the tomatoes with 1 cup stock and seasonings. Mix well and cook for 15-20 mins until thick and fragrant. Taste for seasoning.
  • Then add the kidney beans to the pan with the cheese and a little more stock. Mix well and cook to heat and melt the cheese. Taste for seasoning.
  • At the same time, heat the pita bread.
  • To serve, place the pita on individual plates and top with the spicy beans, a dollop of sour cream and a sprinkling of coriander.


  • 1 tbsp olive oil
  • 1 large onion, neatly chopped
  • 1 large red capsicum, cored, seeded & finely diced
  • 1-2 celery stalks, diced
  • 1-2 small red chillies, sliced
  • 2 garlic cloves, crushed
  • 1 tspn smoked (or normal) paprika
  • 1 tspn ground cumin
  • 2 cans diced tomatoes, drained a little
  • 2 cups vegetable stock
  • sea salt & freshly ground pepper
  • 2 cans red kidney beans, rinsed & drained
  • a good handful of grated tasty cheese
  • pita bread
  • sour cream
  • chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm