Archive for February, 2020

Feb 18

Five Bean Chilli

SERVES 10

 

INGREDIENTS

  • 2 tsp cumin
  • 2 tsp coriander seeds
  • 2 chillies (large, dried)
  • 2 tsp sunflower oil
  • 2 onions (chopped)
  • 2 celery stalks (chopped)
  • 2 cloves garlic
  • 2 tins plum tomatoes
  • 1 tin haricot beans
  • 1 tin black eyed beans
  • 1 tin aduki beans
  • 1 tin kidney beans
  • 1 tin black beans
  • 1 tbs cocoa powder
  • 1 tbs paprika
  • 1 tbs sweet chill sauce (or tomato ketchup)
  • 2 tbs tomato puree
  • salt and pepper to taste

To serve

  • Grated cheese ((or vegan alternative))
  • Sour Cream ((or vegan alternative))
  • Chopped avocado
  • Sliced chillies
  • Sliced radishes
  • Coriander
  • Lime wedges
  • Rice
  • Baked potatoes

 

METHOD

  • Grind the cumin, coriander seeds and chillis.
  • Add the ground spices to a pan and dry fry until aromatic.  Remove and set to one side.
  • Fry the onion, celery and garlic in the sunflower oil until starting to turn golden brown.
  • Whilst the onions are cooking, drain and rinse the tinned beans. Reserve half the black beans together with their liquid and blitz with a stick blender to a smooth liquid.
  • Add all the ingredients to the pot, and stir.  Put the lid on and cook for 9 minutes to 2 hours at 180C / 350F / Gas 4

 

To make in the slow cooker

  • Add all the ingredients to the slow cooker pot.  Cook for 4 hours on high, or 8 on low.  Adjust for your slow cooker.
  • Serve with baked potatoes or rice topped with any of grated cheese, guacamole, salsa and sour cream (vegan if required).

 

Notes

  • Adjust the spicing and heat to suit your taste.   This chilli is quite earthy form the cumin, use less if you prefer.
  • Timings will vary depending on the brand of beans you use – the texture varies widely and your slow cooker.   Adjust timings accordingly.
  • Freezes well.

https://fussfreeflavours.com/5-bean-chilli/

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Posted in Main, Mexican, Vegan, Vegetarian

Feb 18

Quorn Spaghetti Bolognese

Serves 4

INGREDIENTS

  • 350g Quorn Mince,
  • 2 tbsp olive oil,
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 stick of celery, finely chopped
  • 200g mushrooms finely chopped
  • 2 garlic cloves, crushed
  • 400g tin chopped tomatoes
  • 1 vegetable stock cube dissolved in 200ml boiling water
  • 100ml red wine
  • 1 tbsp tomato ketchup
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • 1 tsp dried majoram
  • 350g spaghetti (dried)fresh basil leaves, torn, for garnish
  • Salt and freshly ground black pepper
  • Italian style hard cheese shavings to serve

 

METHOD

  1. Heat the oil in a saucepan and fry the onion, carrot, celery and garlic gently for 5 minutes. Add the mushrooms and fry for 2-3 minutes more.
  2. Add the tomatoes, tomato purée, red wine, dried herbs, tomato ketchup and vegetable stock. Cover and simmer gently for a further 8-10 minutes. Stir in the Quorn mince continue to cook over a low heat while you cook the spaghetti as per pack instructions, season to taste.
  3. Drain the spaghetti, spoon the bolognese sauce over the top and serve, sprinkle with some basil leaves and Parmesan or vegetarian Italian hard cheese shavings.

 

https://www.bbcgoodfood.com/user/1183041/recipe/quorn-spaghetti-bolognese

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Posted in Italian, Kid friendly, Main, Vegetarian