By Suzie La-Pollo (The Pop Up Chef)
This is such a simple tasty recipe. It’s great for breakfast instead of baked beans, and equally delicious for lunch or dinner. If you remove the fish sauce and use plant based cheese it’s perfect for the vegan in your life.
Ingredients
- 1 tin cannellini beans
- 1/2 cup red lentils
- Olive oil (to coat fry pan)
- 3-4 garlic cloves
- 1/2 onion (optional)
- 1 x chilli chopped (optional)
- I finely diced carrot
- 3 x diced tomatoes
- I bunch of chopped coriander
- I cup of peas (frozen ok)
- I teaspoon of fish sauce (or soy sauce)
- I x lemon squeezed for juice
- 1 tsp maple syrup
- 1 pinch of cumin powder (optional)
- 1 pinch turmeric powder (optional)
- I bottle/tin of tomato passata
- 1/2 cup of veggie broth/veggie stock
Method
- Sauté chopped garlic and onion (and chilli if required) in olive oil.
- Add carrot, tomato, peas, and red lentils and stir
- Add the fish sauce, stir for one minute then add lemon juice.
- The cannellini beans can be added now. As they are simmering, add the tomato passata.
- Add veggie stock; half of the coriander, and herbs/spices.
- Let the dish simmer on low heat for 10 minutes stirring regularly.
- Taste test the yummy beans adding seasonings like salt & pepper as desired. You can also add cheese if you’re feeling a bit cheezy.
- Serve with the remaining coriander and some crunchy buttered toast.
