Chilli Beans

Chilli Beans

 

Chilli Beans

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 red capsicum chopped and deseeded
  • 1  green capsicum  chopped and deseeded
  • 1 red chilli pepper, chopped and deseeded
  • 4 cloves crushed garlic
  • 300 mL vegetable stock
  • 2 x 410g cans crushed tomatoes
  • 410g can can black beans
  • 410g can  red kidney beans
  • 1 tablespoon ground cumin
  • 2 tablespoons chilli powder
  • 1 teaspoon  salt
  • ½ x 410g can  refried beans
  • 2 cups shredded cheddar cheese
  • Shallots – chopped
  • Cherry tomatoes

Cooking

  1. Using a medium heat, warm oil in a large saucepan.
  2. Add onion, peppers and garlic.
  3. Lightly fry for 3 minutes.
  4. Add vegetable stock,  tomatoes, black beans, kidney beans and stir.
  5. Add  cumin, chilli powder and salt.
  6. Stir in refried beans. Cook over low heat for around 5 minutes.
  7. Serve and top with cheese, shallots and tomatoes.

 

Tofu Salad

 

Ingredients

  • 300g trimmed green beans
  • 1 Tbsp miso paste
  • 30mL rice vinegar
  • 15mL Tamari
  • 2 tsp sugar
  • 1/2 cup cornflour
  • 2/3 tsp ground pepper
  • 400g tofu cut into inch pieces
  • Canola spray
  • 150g baby spinach
  • 3 tsp toasted sesame seeds
  • Cooked Basmati rice

Cooking

  1. Place beans in boiling water for 1-2 minutes and then drain.
  2. Stir miso, tamari, sugar and vinegar in a bowl until mixed well.
  3. Mix pepper and cornflour on a plate. Coat tofu in mixture.
  4. Spray wok or non-stick pan with canola oil. Heat to high heat and cook tofu in 3 batches until golden.
  5. Put beans and spinach on plates. Divide tofu and place on top of salad. Add sesame seeds and miso mixture.
  6. Serve with Basmati rice.