If you are looking to get more meat-free meals into your diet or are looking to cut down your food bill, this is a delicious affordable dinner. Full of loads of good stuff and super filling this is a good dish to batch cook as leftovers taste even better.
Prep and cook: 50 minutes
- a good glug of olive oil
- 1 clove of garlic, finely chopped
- 1 red onion, finely chopped
- 1 large pepper or 2 small peppers, diced
- 1 carrot, finely diced
- however many dried chilli flakes you like
- 1 tbsp chilli powder (I use mild)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp soy sauce (gluten free variety if you are coeliac or intolerant)
- 1 tbsp of tomato puree
- can of chopped tomatoes
- half beef/vegetable stock cube
- 400g beans of your choice (I personally like kidney beans as my bulk and then some other mixed means
- splash of red wine if you have it
- fresh coriander (again not 100% essentially but I love it)
1- Heat olive oil in a large pan and add garlic, onion, carrot and pepper if you prefer it softer. If you would rather your peppers are a little crunchy, add the pepper after the chopped tomatoes
2- Add tomato puree, paprika, cumin, coriander and chilli and stir.
3- Add chopped tomatoes, two thirds of pre-made stock dissolved into boiling water, soy sauce and a splash of red wine if you’ve got it.
4- Season, stir, bring to simmer and leave on low heat for a minimum of 20 mins.
5- Add beans, bring to simmer and cook on low heat for minimum 10 mins (but the longer you leave it for, the more the flavour will develop). Add rest of stock and more water if looking dry.
6- Serve with white or brown rice, and sprinkle on coriander and a dollop of sour cream and grated cheese to make it even more tasty.