A family friendly recipe for anyone who is trying to reduce the amount of meat their little carnivores eat or has a vegetarian at the dinner table.
Preparation Time: 10 minutes
Cooking Time: 20 - 30 minutes
Makes: 4 servings
Ingredients 1 red onion, finely chopped
1 stalk of celery including leaves, finely chopped
1 stalk of rainbow chard, finely chopped
1 tin of Four Bean Mix
1 tin whole tomatoes
2 stock cubes (beef if you're not serving vegetarians, vegetable if you are)
1 bunch coriander leaves.
Rinse and chop the vegetables. Heat some olive oil on medium heat in a heavy based pan and add the vegetables. Stir until they are coated in the oil and glossy, then turn down heat and cover.
While the vegetables are in their little sauna, drain the tin of beans and pour half of the beans into a bowl.
Using a fork mash the beans until they are completely broken up.
Once the vegetables are soft (about 3 - 5 minutes), add the mashed beans to the pan and stir to combine.
Crumble in the stock cubes then add enough boiling water to just cover the vegetables and beans.
Add in the remaining ingredients except for the coriander. Crush the tomatoes with the back of a spoon.
Half cover the pan and let it simmer for 20 - 30 minutes or until the whole beans are tender.
Remove from the heat and stir in the coriander.
Serve over rice or mashed potatoes with a dollop of natural yoghurt.