Chipotle Beans with Kamut Grain

Chipotle Beans with Kamut Grain

If you’re bored of eating rice, try my new chipotle beans with Kamut grain.  

Kamut is thought to be the ancient Egyptian word for wheat. It contains more protein, vitamins and minerals than common wheat varieties like durum wheat.

Kamut is rich in manganese, selenium vitamin B1, and a good source of iron magnesium, phosphorus, zinc, copper and vitamin B3.

Kamut looks like huge grains of brown rice. It has a firmer texture than rice and sort of tastes like rice with a hint of corn. Kamut keeps its shape very well during cooking and can take on very strong flavours, much like rice.

I buy Kamut in bulk online or from my local Tesco.

I chose to pair Kamut with my chipotle bean recipe today. Just in case you don’t know, chipotle is a smoke-dried jalapeño. It is typically used in Mexican and Mexican-inspired dishes.

As this dish is Mexican-inspired, the chipotle peppers go amazingly well with the other Mexican spices I’ve used in this recipe.

I really wanted to cook this recipe with black beans as I’ve been craving them really bad this week. Unfortunately, most of the grocery stores around me are out of stock. I’m going to have to order them online…

In any case, I chose to use the mixed beans pictured above (not sponsored) as an alternative.  This recipe will work well with black beans, kidney beans, butter beans and black-eyed peas. This recipe could serve two if you add lots of vegetables on the side. Once again, I ate this whole recipe myself and it kept me full for around six hours.


Chipotle Beans with Kamut Grain

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x


If you’re bored of eating rice, try my new chipotle beans with Kamut grain.  



  • 400g tin peas and beans (or any other beans you have available), drained and rinsed
  • 1 large shallot, finely chopped
  • 2 garlic cloves, finely minced
  • 2 tbsps tomato puree
  • ½ vegetable stock cube
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chipotle chilli flakes
  • 75g Kamut grain
  • 150g broccoli


  1. Heat a small splash of water in a medium pan over medium heat. Add the shallots and garlic and cook for 2-3 minutes until soft. Add the paprika, cumin and chipotle chilli flakes, cook for a further 2-3 minutes, stirring frequently. Add the tomato puree, vegetable stock cube and around 250ml of water. Bring to the boil then turn the heat down to a simmer and cook for around 15 minutes or until the tomato sauce reduces by half.
  2. In the meantime cook the Kamut grain according to the packet instructions and keep warm.
  3. Once the sauce is sufficiently reduced, add the beans, stir thoroughly then cook for a further 10 minutes. This will allow the beans to absorb the sauce properly.  If the pan gets too dry, add a small splash of water and stir gently.
  4. Serve the beans over the Kamut with a side of broccoli. Sprinkle with fresh coriander if desired.


Cook time excludes cooking time for Kamut grain.

  • Category: lunch/dinner

Keywords: beans, kamut grain


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