Spiced Prawns with Mexican Bean Stew & Avocado Salsa

Prawns are great at soaking up all the spicy flavor of this zingy Mexican stew.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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2 tablespoons olive oil

2 garlic cloves, crushed

1 to 2 tablespoons chipotle paste

Two 400-gram (14-ounce) cans mixed beans, drained and rinsed

One 400-gram (14-ounce) can chopped tomatoes

Two 150-grams (5-ounce) packets raw prawns

2 avocados, diced

1 small red onion, finely diced

Juice of 1 lime

2 tablespoons extra-virgin olive oil

Large handful of chopped cilantro


Special equipment:
Deep frying pan
  1. Heat the olive oil in a frying pan over a medium heat and gently fry the garlic and chipotle paste for 1 minute, then add the beans, the tomatoes and 100 milliliters (1/2 cup) water. Season well with salt and pepper and bubble for 15 minutes until thickened and no longer raw-tasting.
  2. Add the prawns and cook for 1 to 2 minutes until they are pink all over.
  3. Meanwhile, mix the avocados with the onion and lime juice. Season well, drizzle over the extra-virgin olive oil and stir in half the cilantro.
  4. Scatter the rest of the cilantro over the bean and prawn stew and serve with the salsa.