Its no secret. I love beans. Not baked beans so much but give me a bean salad and I could eat day in, day out! This particular recipe is most versatile so if a mega bean fest is not for you, stick some beef or quorn mince in instead. This is simple, easy to prepare and very tasty whilst being much lower in fat.
I suggest cooking this dish slowly and gradually to seal in the flavours so I always opt for a casserole dish.
Ingredients (a guide - it is down to personal taste in the end)
1 medium brown onion (diced)
1 large green pepper (diced)
5 Cloves of garlic
1 medium chilli (or as many as you dare!)
1 can of cannellini beans
1 can of haricot beans
1 can of kidney beans
1 vegetable stock cube
One pack of Passata
2 tablespoons of tomato puree
3 teaspoons of hot paprika
3 squirts of Gourmet Garden chilli paste
2 teaspoons of cayenne pepper or Tabasco sauce
Dark Chocolate (70% - four pieces)
How it goes!
Chop the pepper, onion and chilli and mince the garlic (mincing releases the flavour and avoids you guinea pigs getting a gob full of garlic). Soften in your casserole dish then drain the beans and add to the pot.
Add the passata whilst cooking on a low heat. Add the stock cube and stir. Squirt in the chilli paste then add the other ingredients. You must taste along the way to get your winning combination - everyone is different. When you are happy, add the chocolate. I use a dark chocolate sauce for this -
To ensure all the flavours have fused and the beans have softened slightly put in the oven at 140 degrees for 40 minutes or cook in the lowest heat on the hob for 25 minutes.
Serve with rice or tortilla wraps with soured cream, guacamole and salsa with grated cheese and jalapeno chilli's for that extra kick.