Silverbeet and chilli beans
( SERVES 6 )
This bean mixture gets better with age, so making it a day or two in advance will only enhance the flavours. It is also perfect to spoon over a baked potato with a blob of sour cream.
|2 Tbsp||Olive oil|
|2 cloves||Garlic, chopped|
|1 stick||Celery, sliced thinly|
|1||Carrot, sliced thinly|
|1||400g can chopped tomatoes|
|2 tins||Mixed beans, (390g each), drained|
|2 cups||Silverbeet, shredded|
|1 serving||Salt and freshly ground black pepper|
|6 servings||Cooked brown rice, to serve|
1. In a large pot warm the oil. Add the onion, garlic, celery and carrot, cooking for 5 minutes until lightly browned.
2. Add the chilli and paprika, stirring through for 2 minutes until fragrant. Add the tomatoes and beans, bringing to a simmer for 10-15 minutes until slightly thickened. Add the silverbeet and cook for a further few minutes until wilted and softened.
3. Season with salt and pepper.
4. Serve hot with cooked steaming brown rice.
See more of Angela's high fibre recipes