This is so easy, delicious, nutritious and veggie and gluten free! And cheap too! Even my steak loving husband enjoys it, and the kids too if I serve on toast as 'home-made baked beans!' If you don't have a slow cooking pot (see blog post on slow cooking) then just cook in a pan over the hob.
Serve with a few slices and avocado and cheddar cheese. What you need:
- 2 cans of beans of your choice, eg chick peas, butter beans, canellini beans, kidney beans etc, drained and rinsed
- 1 can of tinned tomatoes
- 1 teaspoon of all spice
- 2 teaspoons of cumin powder
- 1 teaspoon of oregano
- 1 teaspoon of parsley
- good glug of red wine (a glass)
- 3 spring onions
- 1 veggie stock cube such as Knorr
To serve:
- bunch of fresh corander
- a drizzle of garlic infused oil
- creme fraiche
- sliced avocado
What you do:
Bung all the cooking ingredients into a slow cook pot and cook for 3-4 hours on high. Scatter over chopped coriander, creme fraiche and chopped avocado. Drizzle with garlic oil. Season well and enjoy!