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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I make a batch of this every Sunday. It is just from my brain, pretty standard affair. You can serve this how you like. It makes about 1200g. I have 100g in a tortilla wrap for breakfast each day, which covers me up until Saturday morning. Add anything you like such as guacamole, spinach. Ingredients:
1 red onion, chopped |
4 celery ribs, chopped |
1/2 red pepper, chopped |
1/2 green pepper, chopped |
60 g mushrooms, chopped |
400 g tomatoes |
400 g canned black beans, drained |
40 g textured vegetable protein |
4 sun-dried tomatoes |
1/2 teaspoon chipotle paste |
1 tablespoon white corn flour (optional) |
Directions:
1. Spray a medium pan with a low cal spray. You will not need loads.
2. Chop onion and celery; fry over medium heat until translucent.
3. While onion and celery are frying, chop the red peppers, green peppers, and mushrooms; add these to the pan and stir until sweating.
4. Add the tomatoes.
5. Drain and add the black beans.
6. Add the textured vegetable protein.
7. Snip the sundried tomatoes into slivers; add and stir.
8. Add the chipotle paste. You can use any spice you like, but this is nice and smoky.
9. Add enough water to cover the beans slightly.
10. Cover and simmer on a low heat for at least 20 minutes.
11. Uncover and heat until thickened.
12. You can add a 1 tablespoon white cornflour mixed in 3 tablespoons of water to the pan to help it thicken.
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