In my previous blog I talked about the Vegan Natural Chef course I have enrolled in. The chef’s course is divided into five modules: One of which is Chef Techniques; which, amongst other things, includes knife skills, food photography and food presentation.
Over the next couple of weeks, I hope to update you all on the classes I have had so far; sharing with you some recipes we do in class and those I have created for my assignments.
On a Monday evening my daughter comes round for dinner, before she and hubby go to Art class. They’ve been going for a few weeks now and enjoy the relaxation of doing Art and it’s a release from their hectic jobs.
Faye is a vegan , this is a great excuse for me to try out new recipes or make stuff up and also for me to have ‘Meat Free Monday’! I also wanted to make something that would be very easy so I wasn’t slaving over a hot cooker when I could also be spending a bit of time with Faye before she goes off with Dad!
For tonight, I fancied making a bean chilli. So when I was doing my food shop I came across a tin of Mixed Beans in a Spicy Tomato Sauce. I thought that this would be a great base to add to. The sauce itself does have a spicy flavour but I found it needed more ‘oompf’ so I added more chilli.
Well it turned out lovely and I would definitely make it again. It made enough for two decent portions and Faye took home the leftovers for her lunch tomorrow.
tin of mixed beans in spicy tomato sauce
tin of butter beans
tin of chopped tomatoes
1 green bell pepper -chopped
1 red bell pepper – chopped
2 green jalapeno peppers – sliced (mine were home grown and not that hot, so you may want to change depending on the heat of your chilli)
1 onion – chopped
1 large clove garlic – finely chopped or use garlic press
1/4 tsp chilli flakes (or more if you want it hotter)
1 tblsp olive oil
salt and pepper to taste
heat the olive oil in a large pan and add the bell peppers, jalapeno peppers and onions and cook gently for 5 minutes until soft
add the garlic and chilli flakes and cook for a few seconds
then add the mixed beans and tinned tomatoes and gently simmer for 10 minutes until it thickens.
Add the butter beans and gently heat through for about 5 minutes, being careful that they don’t go mushy
season to taste and serve with wholegrain rice with a dollop of mashed avocado mixed with lemon juice and black pepper
I hope you find this recipe useful, even If it gives you some inspiration to make your own version ♥