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Mexican Bean Stuffed Marrow

Serves 4


1 Marrow

1 tsp Rapeseed Oil

1 Red Onion

1 Courgette

125g Mushrooms, diced

1 Tin Mixed Beans in water, drained & rinsed

1 Tin Chopped Tomatoes

1/2 tbsp Tomato Puree

1 Garlic Clove, crushed

1 tbsp Ground Cumin

1 tsp Dried Oregano

1/4 tsp Chilli p[owder

1/4 tsp Sweet Smoked Paprica

1/4 tsp Fine Sea Salt

50g Cornish Crumbly Cheese


1/Preheat the oven to 180*C.

2/Slice the marrow in half lengthways. Using a spoon, scoop out the seeds to form two marrow boats and peel the outside of each marrow half.

3/Place the marrow boats into an oven prove dish and set aside.

4/Place the oil into a large non stick saucepan and add the onion, courgette and mushrooms. Cook over a medium heat for 5 minutes until softened.

5/To the saucepan, add the beans, chopped tomatoes, tomato puree, garlic and all of the spices and stir to combine. Bring to the boil, then cover and simmer over a low heat for 5 minutes.

6/Once the chilli is cooked, divide it between each marrow half and top with the grated cheese.

7/Cover the baking dish with foil and place the marrow into the oven for 30 minutes.

8/During the last 10 minutes, remove the foil and turn the oven up to 200*C to crisp up the cheese.

9/Once cooked, remove the marrow from the oven and allow to cook slightly before serving.

10/Top with fresh coriander and serve with wholegrain rice and salad or veggies.

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