Month: March 2017

Ingredients

• 1 Tbsp. olive or rapeseed oil
• The White:
• 1 large onion, chopped
• 3 cloves of garlic, crushed
• The Red:
• 1 large, 2 small red peppers, deseeded and sliced
• 2 red chillies, deseeded and finely sliced
• 400g peeled plum tomatoes
• 400ml organic passata
• 300ml tomato and herb stock (Kallo) or bouillon or water as preferred
• The Black:
• 2x 400g tins of black eyed beans, drained
• Freshly ground black pepper
• 2 Tsp. ground coriander (ok it's not quite black but work with me here!)
• To Serve: Sliced avocado tossed in lime juice, fresh chopped coriander and natural yoghurt if liked. Good with rice, mash or in warmed tortillas

Instructions

1. Heat the oil in a large frying pan.
2. Add the chopped onion, saute for 5 minutes
3. Add the garlic, peppers, and chillies
4. Saute for a further 3-4 minutes
5. Add peeled tomatoes, passata and stock, bouillon or water
6. Bring to the boil then simmer uncovered for 15 minutes
7. Check the chilli doesn't become too thick - if so add water
8. Stir in the beans, heat through gently for 10 minutes, check seasoning
9. Serve!

Notes

http://www.thisisnotadiet.uk/2017/03/27/recipe-black-white-and-red-chilli/