Gee… Monday.. again… so soon…. Always feels like the weekend goes so fast.
You know, I read somewhere during the week that red beans have more antioxidants than wild berries, which as supposedly a superfood!
Anyway, I thought I’d share a Mexican style beans with you – Veggie Chilli.
Serves two, but double it up to serve four.
- 1 tablespoon oil (for the pan)
- 1 shallot, chopped
- 1 clove garlic, minced
- 1 cup passata
- 200g red kidney beans (half a can)
- 200g chickpeas (also half a can)
- Half a big red chilli, chopped
- 1 teaspoon cayenne pepper (leave out if you don't do chilli)
- 2 teaspoons paprika
- Handful of chopped mushrooms (I used about 6 little baby mushrooms)
- Small handful of grape tomatoes, cut into quarters
- ½ avocado
- 2 tablespoons cashew cream
- Sliced kalamata olives
- Put the olive oil in the pan and get it quite hot. Add the onions and mushrooms and give them a few moments to cook. Then, add the tomatoes, half the chilli (the other half is for sprinkling on top) and garlic and give it another two minutes or so.
- Once the onion and mushroom is browned and the tomatoes have broken up a bit, add the passata and stir. Add a touch of water if you think it needs it. Add the beans, cayenne pepper and paprika and let it simmer for about 5-10 minutes.
- Serve, and top with half the chilli, olives, avocado, parsley and cashew cream.
- I had mine with a side of plain rocket and spinach leaves, and some gluten free corn chips. You could also serve with rice, or in a mountain wrap. I'm having my leftovers for lunch today, and I thought I'd just have them plain!
Note: Cashew cream is just cashews soaked for a few hours in water, then blitzed with a little water and some lemon juice (and seasoning). You could probably otherwise use tofutti cream cheese or regular sour cream, but I loved the lightness of the cashew cream.