Ingredients serves 1 (bean recipe itself serves 5)
3 tins of any beans you like - we used kidney, pinto, cannellini
4 large tomatoes
200g mushrooms
1 onion
3 cloves garlic
1 pepper
1 tin tomatoes
2-3 tsp ground cumin
2 tsp hot or mild chilli
1 tsp Oregano
1 tsp basil
2 slices of brown sourdough
Method
Roast the veg for 40 minutes at 180*. Meanwhile add the tin of tomatoes, 1/2 vegetable stock cube and the spices to a pan and simmer gently for 30 minutes. When the veg is ready add them to a food processor with the tomato mixture and blend. Now add the drained beans to the sauce (in a large pot) and cook for a further 15-20 minutes. Fry some bread in one cal oil or olive/rapseed oil (one cal oil included in nutritional info) then spoon on the beans.
Nutritional information
Approximate calories per serving includes 2 slices of brown sourdough: 448
C 80g
F 3g
P 23g
Fibre 16g
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