This recipe is super easy - basically involving throwing lots of ingredients into a big pot and leaving them to work their magic ! I would encourage you to use dried beans soaked overnight rather than tinned beans, as it will give a much better texture - but by all means used tinned if thats what you have got. (Serves 6)
300g dried pinto beans 150g dried black beans 150g dried red kidney beans 2 tsp. rapeseed oil 1 large onion, finely chopped 2 carrot, finely diced 3 celery sticks, finely diced 1 large red pepper, seeded and finely diced 3 garlic cloves, grated 1 thumb of ginger, grated 1 fresh red chilli, seeded and finely chopped 400g tin cherry tomatoes 400ml vegetable stock 1 tsp. chilli powder (I omit this when my kids are eating it too as they hate spicy food) 1 tsp. paprika Chervil, to garnish Lime wedges, to serve For the guacamole 3 avocados 1 red onion, finely chopped 1/2 fresh green chilli, seeded and roughly chopped (optional) Juice of 1 lime Himalayan Pink Salt and Cracked black pepper
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Emma OlliffYour guide to living whole and well. Emma Olliff is a Registered Nutritional Therapist, wellness expert, food lover, and advocate for healthy living! Archives
May 2018
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