This bean mixture gets better with age, so making it a day or two in advance will only enhance the flavours. It is also perfect to spoon over a baked potato with a blob of sour cream.
Ingredients
| 2 Tbsp | Olive oil |
| 1 | Onion, chopped |
| 2 cloves | Garlic, chopped |
| 1 stick | Celery, sliced thinly |
| 1 | Carrot, sliced thinly |
| ½ tsp | Chillies (Main) |
| ¼ tsp | Paprika |
| 1 | 400g can chopped tomatoes |
| 2 tins | Mixed beans, (390g each), drained (Main) |
| 2 cups | Silverbeet, shredded (Main) |
| 1 serving | Salt and freshly ground black pepper |
| 6 servings | Cooked brown rice, to serve |
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Directions
1. In a large pot warm the oil. Add the onion, garlic, celery and carrot, cooking for 5 minutes until lightly browned.
2. Add the chilli and paprika, stirring through for 2 minutes until fragrant. Add the tomatoes and beans, bringing to a simmer for 10-15 minutes until slightly thickened. Add the silverbeet and cook for a further few minutes until wilted and softened.
3. Season with salt and pepper.
4. Serve hot with cooked steaming brown rice.
See more of Angela's high fibre recipes
