Vegetable Bean Chilli


This bean stew has brilliant depth of flavour from celery, carrot and bay leaves, a trio of beans (all bunged in from tins) and a sauce made simply from tomato juice and selection of dried spices. If there's any leftover, it makes amazing beans on toast the next day!

What you will need

1 clove garlic

400 g butterbeans

4 portions wild rice

400 g black eyed beans

1 bunch fresh thyme

1 tsp ground cumin

1 stick celery

1 Other carrot

500 ml tomato juice

1 dollop sour cream

2 sprigs fresh coriander

red chilli Other 1

1 Other ripe avocado

1 tsp ground coriander

1 tsp cayenne pepper (optional)

400 g red kidney beans


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