1 red onion
1 celery stick
1 red pepper
400g can red kidney beans in water
400g can black beans in water
1 gluten-free, vegan stock cube
1 x 15ml spoon vegetable oil
1 x 15ml spoon smoked paprika
1 x 15ml spoon ground cumin
1 x 5ml spoon ground cinnamon
400g can chopped tomatoes
Optional – garnish
2 x 15ml coriander
1 red chilli
4 x 15ml spoons diary-free coconut yogurt alternative
Chopping board, vegetable knife, colander/sieve, juicer, measuring jug, large saucepan, measuring spoons, wooden spoon.
- Prepare the ingredients:
- peel and finely chop the onion;
- finely chop the celery;
- deseed and finely chop the pepper;
- drain and rinse the kidney beans;
- drain and rinse the black beans;
- juice one of the limes;
- dissolve the stock cube in 400ml boiling water, stir well.
- Heat the oil in a large saucepan over a medium heat
- Fry the onion, celery and pepper for 5 mins, stirring occasionally, until starting to soften,
- Add the paprika, cumin and cinnamon, cook for 1 minute.
- Stir in the kidney beans, black beans, tomato and stock.
- Bring to the boil, then reduce to a simmer, cover and cook for 20 minutes, stirring occasionally, until the sauce starts to thicken.
- Prepare the garnish, if using:
- cut the lime into wedges;
- chop the coriander;
- finely slice the chilli into rings, carefully removing the seeds.
- Once cooked, stir in the lime juice.
- Serve topped with the coconut yogurt alternative, coriander and chilli, with lime wedges and rice on the side.
- Serve with brown rice for added fibre and a mixed green salad.
- This is an ideal recipe if vegetables have begun to go soft – prevent food waste and use anything you can find in your fridge!
- Make a fresh salsa to serve with the chilli: Take a red onion, a tomato and some fresh coriander. Chop finely and mix with the juice of a lime.
This recipe was kindly donated by Co-op Group Limited.
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