Kidney Bean Bowl
Hearty, filling, packed with veggies & easy to make
Equipment
- Knife
- Cutting board
- Big pan/pot (for the veggies)
- large frying pan (for the beans)
- Grater
Ingredients
- 2 large carrots (grated)
- 2 leeks (cut into rings)
- 1 large onion (chopped)
- 3 cloves garlic (chopped)
- 1 courgette (zucchini) (cut into cubes)
- 2 pointy paprika or bell peppers (cut into half rings)
- 2 spring onions (cut into rings)
- 250 grams chestnut mushrooms (cut into slices)
- 200 grams tomato sugo (passata) (you can add more if needed)
- 2 large tsp shoarma spice mix (Or Italian or Mexican spice mix)
- ¼ tsp salt (¼ tsp with the veggies and ¼ tsp with the beans)
- (olive) oil
- 400 grams dried kidney beans (soaked, rinsed and cooked as per instructions on the packet)
Instructions
- Cut up all your veggies and start by frying them in some (olive) oil until everything is lightly browned and cooked
- Add the tomato sugo until the veggies are blended. They shouldn't be swimming in the sugo, just add a little so everything comes together
- Add in the salt and spices and leave that to simmer on very low heat, while you shallow fry the beans
- Rinse your cooked (kidney) beans and shallow fry them in a small layer of (olive) oil on pretty high heat and stirring often so nothing burns
- When they start to crack, sizzle, and pop and you see the change in texture, stir in the salt
- Taste and add in more salt if you like
- Scoop the veggies into a bowl, add in a good amount of beans and top it off with some spring onions.Enjoy!
Nutrition
Calories: 456kcalCarbohydrates: 88gProtein: 28gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 218mgPotassium: 2388mgFiber: 21gSugar: 15gVitamin A: 9033IUVitamin C: 107mgCalcium: 170mgIron: 10mg
Tried this recipe?Let us know how it was!