A faithful crowd pleaser and a one pot wonder. Great in a big bowl on its own, in a burrito or wrap, with rice, or in a big old nachos. You just can't go wrong!
Serves 4, or 2 with leftovers
This is a meal that you will make again and again, so use my ingredients as a guide and experiment with what you like best. I also like it hot, so go easy on the cayenne, paprika and hot sauce if you’re not a fan. You can choose whatever beans you like, but I recommend 3 x tins whatever combination you choose. This is a hearty meal, and one that tastes better the next day. Great on toast for lunch!
- Put a good splash of olive oil in a pot and get it on a low/medium heat
- Chop up your onion and toss in the pot
- Chop up your garlic and throw in after a couple of minutes
- Add your cumin, coriander, paprika and cayenne and mix well
- Add your soy sauce and tomato puree and mix
- Chop up your carrots and put them in (I typically slice them down the middle, down the middle again, and then across into little chunks)
- Then goes your celery, chopped, but not too fine (the carrot and celery add texture and a bit of crunch)
- Open your tins of beans, pour into a colander and rinse well in cold water
- Add all the beans to the pot and mix well
- Add the 2 x tins of tomatoes and mix again
- Salt and pepper to taste and then leave simmering away for a good 30 minutes
- Taste before serving – if it tastes great then you’re ready!
If you make in advance, leave simmering for 30 minutes or so, stirring occasionally, and then let it sit covered for a few hours. Heat up again before serving. These flavours love getting to know each other, so a little time is never a bad thing.