Vegetable Chilli Beans
This dish is great for freezing. If you live by yourself, make enough for four servings, and freeze your leftover portions. You will have a quick, easy dinner for another day.
Preparation time
20 minutes
Serves
4
What you need
2 teaspoons oil
1 medium onion, finely chopped
1 medium red pepper, finely diced
2 medium carrots, grated
1 teaspoon cumin
1 x 400g can chopped tomatoes
1 x 400g can chilli beans (mild or medium)
1 x 400g can red kidney beans, drained and rinsed
Method
Heat oil in a large fry pan over medium heat. Cook onion, pepper and carrots for about 4 minutes until softened.
Add cumin and cook a further minute.
Add tomatoes, chilli beans and kidney beans and stir to combine. Simmer for about 5 minutes until the sauce has thickened slightly. Season to taste with salt and pepper.
Tips
If you live by yourself, make enough for 4 servings, and freeze your leftover portions. Don’t forget to date and name each portion.
This mix can be used in lots of ways
In wraps or pita pockets
Over rice or a baked potato
As Shepherd’s Pie: use the bean mix as a base and top with mashed potato
As Shakshuka: at the end of cooking, make one dent per person in the mix, and break an egg into it. Put lid on pan and simmer until eggs are set