In fact, they're very rustic, nutritious and filling.
Today I thought I'd share one of our vegetarian staple meals with you. Although I've got a serious sweet tooth, I realise that, unfortunately, I cannot live on cakes & biscuits alone! Not only would my waist line increase, but I'd be sat in the dentist's chair for far too long. And trust me, it's certainly not my favourite place to sit. Well, it would be OK if the dentist didn't want to prod at my teeth! I'm a bit of a wimp when it comes to dental appointments! Though I'm not as much of a scaredy cat as our feline friend!
|Our feline friend|
So with all that in mind, here's a very tasty, healthy and nutritious vegetarian meal. It's very versatile in that it can be served on its own; topped with bacon (which is how I like it, though clearly not for the vegetarian in your household!); served with a jacket potato; or with some crusty bread.
It's one of the ways I use tomatoes (both tinned and fresh) and if you'd like to know a little more about tomatoes, have a look here.
There's a whole range of beans you can use in this recipe; I've used black eyed beans, flageolet, lentils and baked beans - because of the variation in shape, size and colour. You could easily choose other beans such as aduki, haricot, chick peas, and red kidney beans. I tend to use tinned varieties because they're so much easier having no need to soak them. Remember, if using dried beans to follow the packet instructions of soaking and cooking them for several hours. Dried beans, especially red kidney beans, will make you ill if they're not prepared properly (something called phytohaemagglutin, read here for more information).
|Posh Beans Ingredients|
Cost: £4.42 (excluding bacon & crusty roll)
Volume: Serves 4-6 people generously
Freezable: Yes, in an air tight container
Time: 30-35 minutes
1 x 400g tin black eyed beans
1 x 400g tin flageolet beans
1x 400g tin green lentils
1 x 400g tin baked beans
1 medium onion, chopped finely
1 tbsp. oil
1 x 400g tin tomatoes
100g (approx.) fresh cherry tomatoes
125g(approx.) baby button mushrooms, cleaned with a cloth (not under water), halved if a little large
1 dessert spoon garlic puree
1 dessert spoon tomato puree
1 vegetable oxo cube
1-1.5 pint boiling water
Bacon / lardons (optional) (I used 2 rashes cut into strips for one portion)
Crusty roll (optional)
How to make it
1. Open the tinned beans, drain and rinse (excluding baked beans) in a sieve / colander carefully.
2. Add the oil to a large heavy based pan & warm it over a low heat. Add the onions & fry gently to soften but not brown them.
3. Add the prepared mushrooms and mix. Allow to cook for a minute.
4. Tip the baked beans into the pan, followed by the strained beans & lentils. Give it a stir.
5. Add the tinned tomatoes (Mr E & I buy whole tinned tomatoes and then cut them up with scissors into the cooking pan - discarding any core or remaining skin). Stir again.
6. Crumble the oxo cube into a pint jug and mix with a pint of boiling water. Add to your bean casserole and mix. Add a little more eater if necessary.
7. Add the tomato and garlic purees and mix again.
8. Pop in the fresh tomatoes and mix.
9. Allow the 'posh beans' to cook for 20-25 minutes, stirring periodically.
10. If serving with bacon, cook it as required just before serving.