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Chilli beans with garlic sauce
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1 Essential White Pitta
100ml unsweetened oat milk alternative drink
2 cloves garlic, crushed
4 tsp Essential Olive Oil
1 Essential Red Pepper, deseeded and cut into chunks
1 Essential Red Onion, sliced
395g can Essential Red Kidney Beans In Chilli Sauce
200g Essential Cherry Tomatoes, halved
30g Sacla’ Cook’s Paste Sun-Dried Tomato
½ x 25g pack basil, torn into small pieces
1. Tear the pitta bread into small pieces and put in a bowl with the oat drink. Leave to soak for 5 minutes. Tip into a food processor with the garlic and blend until smooth. Add 3 tsp of the olive oil, season and blend again to combine. Turn into a small bowl.
2. Heat the remaining oil in a saucepan and fry the pepper gently for 4-5 minutes until softened and beginning to colour. Add the onion and fry for a further 4-5 minutes. Tip in the beans and 4 tbsp water. Cover and cook gently for 10 minutes. Stir in the tomatoes, tomato paste and half the basil and cook for a few minutes until the tomatoes have softened slightly. Season.
3. Transfer to shallow bowls, drizzle with the garlic sauce and scatter with the remaining basil. Serve with extra toasted pitta bread for something more substantial.
You can soak the pitta bread in regular milk instead of the oat drink alternative if that’s what you have readily available in the fridge (although the recipe won’t then be vegan). This recipe also freezes well, so try making double and freeze in individual portions. Serve with rice or pasta and a large green salad for a more substantial meal.
Typical values per serving:
2 of your 5 a day; low in saturated fat/vegetarian/vegan
This recipe was first published in April 2019.