Tex-Mex Beans – Maria Middlestead

Ingredients

• 1½ cups (300 g tin) cooked, drained kidney beans* (¾ cup raw beans soaked and cooked)
• 3 Tbsp extra-virgin olive oil*
• 1½ Tbsp prepared mustard (eg Delmaine Dijon brand for no cane sugar content)
• 1 Tbsp red wine vinegar
• 1 Tbsp savoury yeast flakes*
• 2 tsp ground coriander
• 1 tsp honey
• 1 tsp oreganum
• 1 tsp basil
• 1 tsp sea salt with kelp*
• 1 clove garlic, chopped
• 1 small chilli, chopped (optional; or pinch wasabi)
• 2 medium tomatoes, or ¼ cup bottled artichoke hearts (eg Delmaine brand), or ¼ cup black olives, chopped
• 2 spring onions, chopped