Super Food In Minutes30 Minutes

Spiced Prawns with Mexican Bean Stew & Avocado Salsa

Name: Spiced Prawns with Mexican Bean Stew & Avocado Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 2 garlic cloves, crushed 1–2 tbsp chipotle paste; 2 x 400g (14oz) tins mixed beans, drained and rinsed; 1x 400g (14oz) tin chopped tomatoes; 2x 150g (5oz) packets raw prawns; 2 avocados, diced; 1 small red onion, finely diced juice of 1 lime; 2 tbsp extra-virgin olive oil; large handful of chopped coriander

Prawns are great at soaking up all the spicy flavour of this zingy Mexican stew.

Donal SkehanFrom the series · Super Food In Minutes

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

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 100ml (½ cup) water. Season well with salt and pepper and bubble for 15 minutes until thickened and no longer raw-tasting.

Add the prawns and cook for 1–2 minutes until they are pink all over.

Meanwhile, mix the avocados with the onion and lime juice. Season well, drizzle over the extra-virgin olive oil and stir in half the coriander.

Scatter the rest of the coriander over the bean and prawn stew and serve with the salsa.

Cook's notes

Chipotle paste is in most supermarkets now, but if you can't track it down, a combination of chilli flakes and smoked paprika gets you close to the same smoky depth. Brands vary in heat, so start with a tablespoon and taste before adding more.
Let the bean stew bubble the full 15 minutes so it thickens and loses that raw tinned-tomato edge; add a splash more water if it tightens up too much.
Any white fish would work here in place of the prawns — just poach chunks in the stew until they turn opaque.
Prawns are done the moment they turn pink and curl — pull them off the heat straight away, as another minute makes them rubbery.
Make the salsa last and dress it just before serving so the avocado stays green and the onion keeps its bite.

Serve with Warm corn or flour tortillas or a hunk of crusty bread to mop up the smoky sauce, with lime wedges and a cold beer alongside.

Make ahead & storage The bean stew keeps in the fridge for up to 3 days and reheats gently on the hob, but add the prawns fresh when you reheat rather than storing them cooked. Make the salsa the day you eat it.

30 Minutes

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

431kcal

23gprotein

19gcarbs

27gfat

Figures from the show's kitchen.

Made it? Leave a comment

Tell us how it went — swaps that worked, tips for the next cook, or just how it tasted. Comments appear once they've been checked by the team.

Keep cooking

More from Donal Skehan

All Donal's recipes

Perfect Birthday Funfetti Cake

65 min

Donal's Family KitchenPerfect Birthday Funfetti Cake

Donal Skehan

Crispy Chicken Sandwich

30 min

Donal's Family KitchenCrispy Chicken Sandwich

Donal Skehan

Korean Style Sloppy Joe Sliders

30 min

Donal's Family KitchenKorean Style Sloppy Joe Sliders

Donal Skehan