Mighty bean dish. Maybe not the most original name but this recipe is simple and really variable, perfect for all you foodies out there. Me and my mum make this all the time because it’s quick and easy, not to mention super yummy and warms you up on a cold winter evening.
Ingredients – serves 4
400g can of chopped tomatoes
400g can of black-eyed beans
400g can of chickpeas
150g tenderstem broccoli
4 cloves of garlic (good frozen)
2 teaspoons of hot paprika
1 tsp paprika
4 tsp mixed herbs
1 onion (diced)
A few sun-dried tomatoes (optional)
Seedy bread and rocket leaves to serve
So like I said earlier on, this bean dish is really variable. I’ve often added an assortment of veggies to the pan, such as mushrooms, marrow, courgette and aubergine. It becomes a kind of ratatouille but with more of a punch to it! Feel free to add any veggies that you see fit for the pan and let me know which ones worked.
- Heat some oil in a pan and fry the beans and chickpeas for a couple of minutes. Crush the cloves of garlic and add to the pan, along with the diced onion. Fry for 2 minutes.
Top tip: You can buy frozen chopped garlic at most supermarkets and it works a charm and saves time (and washing up!)
- Meanwhile boil the broccoli for 5-6 minutes.
- Add the canned tomatoes along with the spices, herbs and chopped sun-dried tomatoes and simmer for 10 minutes
- Finally, add the broccoli for a couple of minutes and season to taste
This dish can pretty much be served with anything. I usually have it with rice but I recently paired it with sweet potato mash, which was absolutely delicious.
It’s also a perfect topping for toast the next day – just heat the leftovers in the microwave for 3-4 minutes, toast a couple of slices of seedy bread and spoon a generous serving of the dish onto the buttered slices. Top with some rocket and there you have it: posh beans on toast!