Loaded Nachos with Saint Peter & Saint Matthew

This is our favourite bean nacho recipe! The super rich and hearty the bean mix is perfectly balanced with lots of fresh toppings and a generous helping of our super tangy Kiwifruit and Kawakawa Verde.
We hope you enjoy it!

Ingredients

1 Tsp Cumin Seeds
1 Tsp Coriander Seeds
2 Bay Leaves
1/2 Tsp Mustard Seeds
1/2 Cup Corn Kernels
1 Brown Onion Diced
5 Cloves Garlic Sliced
1 Tsp Sugar
1 Tsp Smoked Paprika
1/2 Tsp Cinnamon
1 Tbsp Soy Sauce
2 Tbsp Saint Matthew - Chocolate & Manuka Chipotle
2 Cans Tomatoes
1 Cup Water
1 Cup Black Coffee
1 1/2 Cups Cooked Red Kidney Beans
1 Cup Brown Rice (Cooked)
2 Bags of Corn Chips

Toppings:
Saint Peter - Kiwifruit & Kawakawa Verde
Tomato
Pickles
Spring onion
Sour Cream

Method
Serves 4

Preheat your oven to 180°C on bake.

Heat a cast iron or oven proof pot on the stove on high and add a tablespoon of oil. Add your cumin, coriander, bay leaves, mustard seeds and corn, toast gently until the mustard seeds pop. Add your onion and cook until translucent before adding the garlic and sugar.

Lower the heat and add the remaining dry spices with your soy sauce, St. Matthew, tomatoes, water and coffee. Stir through to incorporate.
Finally add the rice and beans and stir them through thoroughly.

With the lid off, place your beans in the oven and cook for around 20-30 minutes so they reduce down and the sauce thickens nicely. The rice will absorb a lot of the moisture, so keep an eye on it not to burn.

On a baking tray, spread out your corn chips and place them in the oven to toast gently on one side.
Once your chips are nice and toasted, spread out a layer of your beans over the top and cover with grated cheese.

Return to the oven for the cheese to melt, then add your toppings. We love freshly chopped tomato, sliced pickles, spring onion and lots of sour cream or yoghurt, but it’s entirely up to you, the key step is to slather with loads of tangy St. Peter - Kiwifruit and Kawakawa Verde.

Enjoy!