Basmati Rice with Beans in Chili Tomato Sauce

Ingredients

2 cups basmati rice
2 tbsp olive oil
1 large onion, chopped
1 garlic clove, crushed
1 tbsp hot chili powder
l tbsp plain flour
1 tbsp tomato puree
1 (14 oz) can chopped tomatoes
1 (14 oz) can red kidney beans, rinsed and drained
2/3 cup hot vegetable stock
salt and freshly ground black pepper
chopped fresh parsley, to garnish

Method

  1. Wash the rice several times under cold running water. Drain and cook in a pan of simmering water for 10-12 minutes, until tender. Drain and keep warm.
  2. Heat the oil in a frying pan. Add the onion and garlic and cook for 2 minutes.
  3. Stir the chili powder and flour into the onion and garlic mixture. Cook gently for 2 minutes, stirring frequently.
  4. Stir in the tomato puree and chopped tomatoes. Add the kidney beans and hot vegetable stock. Cover and cook gently for 12 minutes, stirring occasionally.
  5. Season the chili sauce with salt and freshly ground black pepper.
  6. Drain the rice and serve at once, with the beans and sauce, sprinkled with a little chopped fresh parsley.

Makes 4 servings.

Source: Essential Vegetarian

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Spinach with Beans, Raisins and Pine Nuts

Ingredients

3/4 cup haricot beans, soaked overnight, or 14 oz can, drained
4 tbsp olive oil
1 thick slice white bread
1 onion, chopped
3-4 tomatoes, peeled, seeded and chopped
1/2 tsp ground cumin
1 tsp paprika
1 lb spinach
1 garlic clove, halved
3 tbsp raisins
3 tbsp pine nuts, toasted
salt and freshly ground black pepper
Moroccan bread, to serve

Method

  1. If using soaked, dried beans, drain and cook them in fresh boiling water for about 1 hour, until tender. Drain.
  2. Heat 2 tbsp of the oil in a frying pan and fry the bread until golden. Transfer to a plate.
  3. Fry the onion in 1 tbsp of the oil over a gentle heat until soft but not brown, then add the tomatoes and cumin and continue cooking gently.
  4. Heat the remaining olive oil in a large pan, stir in the paprika and then add the spinach and 3 tbsp water. Cover the pan and cook for a few minutes, until the spinach has just wilted.
  5. Add the onion and tomato mixture to the spinach and stir in the beans, then season with salt and freshly ground black pepper.
  6. Place the garlic and fried bread in a food processor and blend until smooth. Stir into the spinach and bean mixture, together with the raisins. Add 3/4 cup water, cover and simmer gently for 20-30 minutes, adding more water if necessary.
  7. Scatter the spinach with toasted pine nuts and serve, accompanied by Moroccan bread.

Makes 4 servings.

Source: Best of Morocco

Fava Bean Bruschetta

Ingredients

1 to 1-1/2 pounds fava beans, shelled (about 2 cups after shelling)
5 ounces Pecorino Toscano cheese, cubed
2 tablespoons plus 1/4 cup extra-virgin olive oil
1-1/2 teaspoons freshly grated lemon zest
1-1/2 teaspoons freshly squeezed lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
12 slices Italian bread
3 garlic cloves, halved

Method

  1. Preheat the grill to medium-high or preheat the oven to broil.
  2. In a saucepan, bring 4 cups water and 1 teaspoon salt to a boil. Add the shelled beans and cook for 2 minutes. Drain the beans and run under cold water. When cool enough to handle, use your fingers to pop the beans from their husks.
  3. When all the beans are shelled, coarsely chop them and put them in a bowl. Toss the beans with the cheese, 2 tablespoons of the oil, the lemon zest and juice, mint, basil, red pepper flakes, and salt.
  4. Grill or broil the bread slices until toasted. Brush each slice with some of the remaining olive oil. Then rub each slice with the cut side of a halved garlic clove. Top each bread slice with a spoonful of the bean mixture and serve.

Makes 12 pieces.

Source: True Food

Three-bean Vegetarian Chili

Ingredients

1 medium yellow onion, diced
4 garlic cloves, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 oz) can black beans
1 (15 oz) can kidney beans
1 (15 oz) can pinto beans
1 (15 oz) can fire-roasted diced tomatoes
1 (15 oz) can petite diced tomatoes
2 tablespoons chili powder
1 tablespoon cumin powder
2 tablespoons dried oregano
1 to 2 teaspoons red pepper seasoning
avocado to serve

Method

  1. Add all ingredients to a electric slow cooker and stir to combine. Cook on low for about 6 hours or high for 3 hours.
  2. Serve with cut-up avocado.

Makes 6 servings.

Source: Meatless Monday

Bacon and Lentil Soup

Ingredients

2 lb bacon knuckle
8 oz orange lentils
1 large onion, finely chopped
1 large carrot, peeled and diced
2 celery sticks, sliced
1 sprig parsley
salt and freshly ground black pepper
2 large tomatoes

Method

  1. Soak the bacon joint in cold water overnight.
  2. Drain the bacon and discard the soaking water.
  3. Place the bacon joint and lentils in a large saucepan with 3 pints of water. Bring to the boil, cover and simmer for 1 hour.
  4. Add the onion, carrot, celery, parsley and pepper. Simmer for about 30 minutes.
  5. Remove the bacon joint, cut off the meat and chop it into bite-sized pieces.
  6. Return the meat to the soup and discard the bone.
  7. Cut a cross in the base of each tomato and dip into boiling water for 30 seconds. Peel off the skin, cut into quarters, remove the skin and chop the flesh. Stir into the soup and reheat.
  8. Sprinkle with extra chopped parsley, if liked, and serve with bread.

Makes 4 to 6 servings.

Source: Soups and Starters