In the Kitchen with Georgia: Spicy Mexican Beans

After debuting for the Hockeyroos in June last year, WAIS hockey athlete Georgia Wilson saw her career slam to a halt as she suffered an injury to her left ACL earlier this year.

Faced with an extensive period of recovery, Georgia has turned to social media to document her come back, including everything from rehab to nutrition.

As an athlete at the elite level Wilson has a vast knowledge as well as a keen interest in nutrition and the importance it plays in fuelling the body for training and recovery.

One look at Georgia’s Instagram and you will be salivating at some of her delicious creations! Luckily for us she is more than willing to share her expertise, providing us with some of her favourite recipes.

First off the ranks is her recipe for Spicy Mexican Beans.

What you’ll need;

 

1 Onion, diced

2tsp Minced Garlic

2tsp Paprika

2tsp Cumin

200g Mushrooms, thinly sliced

1 tin Diced Italian Tomatoes

1 tin Cannellini Beans

1 Capsicum, diced

 

Method;

 

1. Heat a well-oiled frypan on medium heat. Combine onion, garlic, paprika and cumin cooking until the onion is translucent.

2. Add the tomatoes, capsicum and mushrooms. Cook for five minutes on medium.

3. Drain and then add the cannellini beans to the frypan. Simmer on low for a further several minutes.

4. Season well with Himalayan salt and pepper and serve with a side of brown rice.

Speaking of her recipe Wilson said “I am going through a Mexican phase at the moment and this vegetarian Mexican bean recipe is bursting with flavor. You can also add several other vegetables including zucchini, corn or spinach making it a great choice for if you are short on options available after training but still require a delicious meal packed full of fibre.” 

You can check out some more of Georgia’s creation on her Instagram page, @georgiawilson1996.