If you’re looking for a hearty, satisfying recipe that delivers a serious hit of plant-based protein and fibre, consider this your lucky day.
These beans simmer slowly until they’re rich, luscious and bursting with flavour. They’re wonderfully fuss-free and happen to be both plant-based and gluten-free. Eat them straightaway or make them ahead of time, freeze them and simply reheat them when the time is right.
Making a Pre Mix
The list of herbs and spices may look a little lengthy at first, but don’t despair. One of my favourite kitchen shortcuts for recipes on high rotation is to make a spice mix in advance. Simply set out a few small bowls and portion the dry ingredients into each one. Pop each mix into a bag or jar, label it, and you’re done. Next time you make the recipe, you’ve already taken care of the fiddly part. You have just taken your ingredient list from 17 items down to 11. Because the mixes are entirely dry, they’ll happily keep for at least six months.
The Tomato is The Hero Here
The tomato sauce is very much the hero here, so this is one recipe where it’s worth stretching the budget for good-quality passata and tinned tomato. The beans will be delicious either way, but better tomatoes will take the sauce from great to seriously great.
Serving Ideas
When it comes to serving, this recipe already packs plenty of goodness. Creamy mashed potatoes are really all you need. Although for a little more colour and crunch, steamed broccoli or green beans would make a lovely side. Otherwise keep things simple. Serve the beans on their own with some crusty bread for mopping up every last drop of that rich, velvety sauce. Feeling like a little heat? A drizzle of crispy chilli oil will hit the spot.
However you serve these rich velvety beans, I’m fairly certain you will find yourself coming back to this recipe time and time again.
Slow Simmered Beans in Rich Tomato Sauce
Ingredients
- 1 tablespoon olive oil
- 1 brown onion (finely chopped)
- 1 carrot (finely diced)
- 1 green capsicum (finely diced)
- 3 cloves garlic (about 1 tablespoon)
- 2 teaspoons Vegeta (or vegetable stock powder)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon cracked pepper (or ¼ teaspoon black or white pepper)
- 1 teaspoon dried Italian herbs
- 1 cup passata
- 400 grams tinned kidney beans (drained and rinsed)
- 400 grams tinned bortlotti beans (drained and rinsed)
- 400 grams tinned tomato
- 2 cups water
Garnish
- 1 tablespoon parsley, finely chopped
- cracked pepper
Instructions
- Heat oil in saucepan over medium heat. Add onions and fry until glassy. Next add carrots and capsicum and continue to fry for about five minutes. Stir in garlic, Vegeta, cumin, smoked paprika, salt, sugar, pepper and Italian herbs. After a minute add passata, beans, tinned tomato and water.
- Cover and cook on slow simmer for 30 minutes. After 30 minutes remove lid and continue to slow simmer for 30 minutes until sauce is reduced and thickened.
- Remove from heat and stir in parsley.
- Serve hot with mash potato, topped with parsley and cracked pepper.
