Easy to make and yummy to taste -
BEANS
2 tbsp olive oil
1 Onion finely chopped
2 garlic cloves crushed
1 green chilli, chopped
400g can red kidney beans, drained
400g an pinto beans, drained
2 tbsp chopped coriander
150ml vegetable stock
8 tortillas (wheat or plain flour)
25g vegetarian Cheddar Cheese, grated
Salt and Pepper
RELISH
4 Spring onions
1 red onion
1 green chilli, chopped
1 tbsp garlic wine Vinegar
1 tbsp caster sugar
1 tomato, chopped
Very rarely I comply to the Vinegar choice specified in the original recipes, probably I should start sticking to what the recipe says, I generally use whatever is available at home rather than buying 100 different varieties of vinegar
Instead of using the canned beans I used fresh beans, soaked them overnight and used pressure cooker to boil them until tender.
1. Heat the oil for the beans in a large frying pan. Add the onion and saute for 3-5 minutes until softened. Add the garlic and chilli and cook for 1 minute.
2. Mash the beans with a potato masher and stir into the pan with the coriander.
3. Stir in the stock and cook the beans, stirring for 5 minutes until soft and pulpy.
4. Place the tortillas on a frying pan and warm them from both sides (you can also place them on a baking sheet and heat through in a warm oven for 1-2 minutes). Mix the relish ingredients together.
5. Spoon the beans into a serving dish and top with the cheese. Season well.
6. you can either roll the tortillas and serve with the beans or stuff the beans, relish in the tortillas and roll them.
1/2 pound green or runner beans
1/2 pound French-style green beans, halved (I used Corn)
3 cups shelled fava beans or fresh peas (I used butter beans)
8 radishes halved
1 tablespoon snipped fresh chives
Juice of 1 small orange
3 tbsp olive oil
1 tbsp sesame oil
salt and pepper
2/3 cup plain yogurt
Fresh mint
1. Trim the green or runner beans and remove the strings, cut into 1 inch slices. Cook in boiling, salted water for 4 minutes. Add the french-style beans and fava beans or peas and cook for 4 minutes, or until just tender; drain and refresh in cold water. (I used the combination of butter beans, green beans and corn)
2. Put the beans in a large bowl. Add the radishes and chives. Mix together the orange juice, oils, salt and pepper. Pour this over the vegetables and toss.
3. Mix together the yogurt and mint. Divide the bean salad among plates and spoon the citrus dressing on top.
1 tbsp vegetable oil
1 red onion, halved and sliced
100 g potato diced
1 carrot, diced
1 leek sliced
1 green chilli, sliced
3 garlic cloves, crushed
1 tsp ground coriander
1 litre vegetable stock
450 g mixed canned beans, such as red kidney, borlotti, black eye drained
salt and pepper
2 tbsp chopped coriander, to garnish
1. Heat the oil in a large saucepan and add the onion, potato, carrot and leek. Saute for 2 minutes, stirring, until slightly softened. Add the chilli and garlic and cook for a further 1 minute.
2. stir in the ground coriander, chilli powder and the stock. Bring to the boil, reduce the heat and cook for 20 minutes or until the vegetables are tender.
3. Stir in the beans, season well and cook for a further 10 minutes. Garnish with chopped coriander and serve.
(This tastes great with Roti)
5 tablespoons olive oil
1 large garlic clove, crushed
3 baby eggplants or 1 small eggplant, finely diced
1 red or yellow onion thinly sliced
1 large tomato, skinned and chopped
3 tablespoons sun-dried tomato paste
2 tablespoons red wine vinegar (I used balsamic vinegar)
salt and pepper
1 pound baby new potatoes, scrubbed and halved
12 ounces baby carrots, halved
3 cups shelled fava beans (I did not find these at the grocery store, so didn't use it)
4 ounces asparagus stalks
1/2 cup ripe olives
1 tablespoon capers
flat-leaf parsley leaves
crusty bread or Roti to serve
1. Heat the olive oil in a skillet. Add the garlic, eggplant, and onion, and cook over medium heat until very soft, about 10 minutes.
2. Transfer the mixture to a very large bowl and stir in the chopped tomato and sun-dried tomato paste. Add the red wine vinegar and season to taste with salt and pepper, set aside.
3. Cook the potatoes and carrots in a pan of lightly salted boiling water for about 15 minutes, until tender; drain well. Meanwhile, steam the fava beans and asparagus for about 5 minutes, until just tender.
4. While the vegetables are still hot, add them to the eggplant mixture. Stir well to coat and leave to cool for about 5 minutes before serving so they absorb the flavors of the sauce.
5. Serve sprinkled with ripe olives, capers, and parsley leaves accompanied by crusty bread - I bought all of these from the market but forgot to add :(
