chilli beans

This is a favourite in our house and we generally eat it about once a week. It's beans and brown rice but we love it because it's delicious! This is the basic recipe and we very often add different beans, some courgette, vege mince anything we can find really. Having lots of different colours in there is nice, black beans, green courgette and yellow corn makes for a nice bright plateful.

ingredients: (feeds 2 with a bit left over for lunch)

one medium onion
half a teaspoon of sugar
2 frankfurter sausages (we get frozen veggie ones)
one small can of kidney beans (200g)
one small can of butter beans
one big tin of chopped tomatoes (400g)
some frozen sweetcorn
pinch of chilli flakes (or chilli powder)
dried oregano or basil
splash of red wine

brown basmati rice - most brown rice is tough and tasteless, brown basmati is delicious though, so much so that we'd choose it over white to have with our chilli beans.

method:

Put a big pan of water on for the rice.
Get a deep frying pan or a big saucepan
add a slug of olive oil.
Put it on a medium heat and put in the frozen frankfurters - fry them until they are thawed then take them out and slice them quite thinly.
Chop the onion quite small and fry it with the sliced sausage, a pinch of chilli flakes, half a teaspoon of sugar and some salt and pepper.
drain and rinse the beans.
add the chopped tomatoes and washed beans and bring it to a simmer. Pour in a handful of frozen sweetcorn.

I generally add a bit of stock powder (or half a stock cube) some oregano or basil and some red wine. I sometimes put some ketchup in too which helps to thicken and beef up the sauce. Try adding things and see if they make it taste better.

By this time the water for the rice should be boiling, add about 160 grammes of brown rice and a pinch of salt.

Let them both simmer for 30 minutes and then serve it up!

We normally have a couple of spoonfulls of beans left over which is really nice on toast the next day with some cheese over the top and grilled.


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