Tag Archives: borlotti beans

Three Bean Chilli

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It’s always handy to have a good vegetarian chilli recipe and this one is a winner, we have it with a dollop of sour cream and a little grated cheese with rice or I thicken the sauce and use it as an enchilada filling, yummy!

If you can’t find tinned cherry tomatoes then tinned chopped tomatoes work just the same and I buy big jars of fire roasted capsicums as I’m lazy, you could char the capsicums over the barbecue and peel them yourself if you are that way inclined!

Serves 8-10.

Ingredients

A good splash of olive oil

1 large onion, finely diced

4 garlic clove, crushed

2 red chillis, deseeded and finely diced

1 tablespoon smoked paprika

4 Fire roasted capsicum, finely sliced

2 x 400g tin borlotti beans, drained and rinsed

1 x 425g tin black beans, drained and rinsed

1 x 400g red kidney beans, drained and rinsed

2 x 400g tin cherry tomatoes in tomato juice

500mls vegetable stock

2 tablespoons tomato paste

2 tablespoons maple syrup

salt and pepper

Method

In a wide pan, heat the oil and cook the onion until soft.

Add the garlic and chilli and cook for one minute.

Stir in the remaining ingredients and bring up to a gentle simmer, uncovered, simmer for 45 minutes until thickened.

 

Smokey Baked Beans with Bacon

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Not quite baked beans in the traditional sense but a quicker stove top version using chipotle chilli for a little heat and smokey ness and good old caramelised onions, check the recipe out on the blog, to save time and add some sweetness along with some maple syrup!

Served in a baked potato or on toast with a little grated Cheddar on top and some avocado on the side, a very filling meal.

For a vegetarian option,  omit the bacon and maybe use two kinds of bean and use a vegetable stock instead of water.

Leftovers are even better the next day, perfect with an egg for a gluten free breakfast.

Serves 6-8.

Ingredients

400g bacon rashers, cut into 1cm pieces

1 clove garlic, chopped roughly

120g caramelised onions

2 chipotle chillies with adobe sauce

1tablespoon smoked paprika

2 x 400g tins cherry tomatoes in tomato juice

2 x 400g tins borlotti beans, drained and rinsed

3 tablespoons tomato paste

500mls water

150mls maple syrup

salt and pepper to taste

Method

In a large pan, cook the chopped bacon, over a medium heat, until colouring and the fat is rendering.

Add the garlic and onions and cook for 1 minute.

Add the chilli and paprika followed but the tomatoes, beans, tomato paste and water.

Bring to the boil and simmer, uncovered, for 60. Stir occasionally to stop beans sticking to the base of the pan.

Add the maple syrup, stir well through.

Simmer for 15mins until thickened and deep red. Season with salt a pepper to taste.