Soya Bean & Chicken Pasta Sauce |
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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 6 |
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I discovered about 4 packets of dried soya beans in our pantry and decided to pair them with chicken in this pasta sauce. As with any dried bean recipe, this recipe takes a little while to cook. Precooking the beans helps immeasurably and can be done the night before. The soya beans with the walnuts give the sauce a delicious nutty texture and flavour which balances nicely with the tender lumps of chicken. Any other vegetable that cooks down without loosing flavour can be used – although carrot would add a sweetness that may be too strong. Ingredients:
1/2 cup dried soya beans |
1/4 cup olive oil |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
500 g chicken fillets, cubed 1-inch |
1 teaspoon dried oregano |
1/4 teaspoon ground pepper |
3 large button mushrooms |
500 g tomato puree (passata de pomodoro) |
1 1/2 tablespoons tomato paste |
1 stick celery |
1 medium eggplant, cubed |
1 teaspoon dried marjoram |
1 cup walnuts, finely chopped |
salt (to season, optional for those with heart conditions) |
Directions:
1. Soak soya beans in plenty of water for 4 hours or overnight then drain well. Put in a saucepan, cover generously with water and simmer for 2 hours.
2. Heat olive oil in a large saucepan and sauté onion and garlic until golden. Add chicken and cook, stirring frequently, until just cooked through.
3. While chicken is cooking, sprinkle over oregano, marjoram and pepper so it is cooked into the chicken.
4. Add mushrooms and cook until just soft.
5. Add tomato puree and sauce, stirring to mix through. Bring to the boil.
6. Add celery, eggplant and drained cooked soya beans – thoroughly stir through.
7. Cover and simmer for 30 minutes or until eggplant is cooked through.
8. Just prior to serving, mix in chopped walnuts and serve with pasta.
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