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Spicy beans
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Versatile vegetarian dish, perfect on its own, with rice or as a delicious topping for nachos, tacos, or burritos.
Ingredients:
  • 4 garlic cloves, finely chopped
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 1 tsp dried basil leaves
  • 1-2 tsp dried chilli flakes
  • 2 red capsicums, halved, deseeded, cut into 1cm pieces
  • 2 celery sticks, trimmed, cut into 1cm pieces
  • 1 carrot, peeled, cut into 1cm pieces
  • 700ml passata (tomato pasta sauce) (see note)
  • 2 x 400g cans cannellini beans, rinsed, drained
Instructions:
  • Heat oil in a pan over medium heat and add onion, garlic, turmeric, coriander, cumin, basil, and chili. Cook, stirring frequently, for 2 minutes until the onion is soft.
  • Add the vibrant capsicum, crisp celery, and sweet carrot to the pot. Cook, stirring occasionally, until they are soft, about 2-3 minutes.
  • Add the passata, raise the heat to medium-high, let it simmer, then lower the heat to medium-low, cover, and cook for 20 minutes until the mixture thickens. Toss in the beans, cook for an additional 5 minutes until heated through, and season with salt and pepper before serving.

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