Haricot, kidney beans and chick peas with hidden vegetables in a tomato sauce with a hint of chilli Serve with long grain rice Ingredients Courgettes (200g, diced) Onions (150g, diced) Celery (150g, diced) Carrots (150g, diced) Leeks (150g, thinly Sliced) Swede (100g, diced) Peas (150g) Sweetcorn (150g) Haricot Beans (800g) Chick Peas (800g) Kidney Beans (800g) Chopped Tomatoes (800g) Tomato Paste (50g) Paprika (3 tbsp) Chilli Powder (2 tbsp) Homemade Vegetable Stock (2 pints) A 5507 Flora Oil (4tbsp) Salt & Pepper Preparation Time: 25 minutes Cooking Time: 30-35 minutes Oven Temperature: NA
Method In a large pan heat the oil and gently sweat off the vegetables for approximately 8-10 minutes. Add the spices and cook for a further 3-4 minutes to release the flavours of the spices. Add the chopped tomatoes, tomato paste, beans and vegetable stock, season and bring to a gentle simmer for approximately 20-25 minutes. Add the peas and sweetcorn and cook for a further 10 mins. This recipe will make: Primary School = 42 portions Secondary School = 36 portions Hints & Tips Perfect as a jacket potato topping Serve with tortilla chips and our sour cream and cheese dip (see recipe for details) Use surplus vegetables, such as mushrooms Recipes courtesy of Brakes