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Chilli bean crumble
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1 tbsp olive oil
400g pack Cooks’ Ingredients Soffritto Mix
1 tsp ground cinnamon
2 tsp hot smoked paprika
4 sprigs thyme
400g can essential Waitrose Red Kidney Beans, drained and rinsed
400g can essential Waitrose Borlotti Beans, drained and rinsed
2 x 400g cans essential Waitrose Chopped Tomatoes
200g dried green lentils
500g Macsween Vegetarian Haggis, chopped
50g wholemeal breadcrumbs
1. Heat the oil in a large flameproof, ovenproof casserole dish. Cook the soffritto mix for 5 minutes until softened then stir in the spices and 3 of the thyme sprigs and cook for 1 minute more.
2. Stir in the beans, tomatoes, lentils, two thirds of the haggis and 300ml water. Bring to the boil, cover and simmer gently for 20 minutes until thickened.
3. Meanwhile, preheat the oven to 200ºC, gas mark 6. Crumble the remaining haggis into small pieces and mix with the leaves from the reserved thyme sprig and the breadcrumbs. Scatter over the top of the casserole and bake for 15 minutes until crusty and golden brown.
Cook’s tipReady-made soffritto saves time and effort. This mix of diced onion, carrot and celery makes the perfect base for a delicious chilli.
Typical values per serving:
2 of your 5 a day / source of fibre
This recipe was first published in December 2017.
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