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Spicy beans on Brown Sourdough

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


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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