I’m not a big fan of meat replacement products as they are often highly processed, however sometimes it is good to use them if you are cooking a vegetarian dish for meat eaters. This recipe can be made without the meat replacement as it is packed full of goodness from the beans. Some meat replacements are not vegan so leave out if you are making this as a vegan dish. You can use any beans you like but kidney beans are particularly good as they absorb lots of flavour.
Kidney beans are a great source of cholesterol lowering fibre. The high fibre content also makes them a great option for diabetics as they help to prevent blood sugar spikes after eating a meal. Kidney beans are a great source of protein too.
If that’s not enough to persuade you to eat more kidney beans then how about the fact they contain high levels of vitamins and minerals including molybdenum, folate, copper, magnesium, iron and potassium.
Ingredients:
Serves 4
- 1 tsp rapeseed oil
- 1 onion
- 2 cloves garlic
- 1 chilli (to taste)
- 200g mushrooms
- 1 carrot
- 1 courgette
- 1 red pepper
- 1 green pepper
- 1 tsp cumin powder
- ¼ tsp marmite
- 1 tin chopped tomatoes
- 2 tbsp tomato puree
- 1 tin kidney beans
- 1 tin black eyed beans
- 200g quorn mince (optional)
Method:
- Slice the onion, finely chop the garlic and chilli
- Heat the oil in a pan and then add the onion, garlic and chilli. Cook until the onion softens
- Slice the mushrooms, carrots and courgette and add to the pan and stir well
- Cut the pepper into chunks and add to the pan
- Add the cumin powder, marmite, tomato puree and tin tomatoes. Stir well and reduce the heat and simmer
- Drain the beans before adding to the pan along with the quorn mince. Stir well and simmer for about 15 minutes
