Boston Baked Beans

Ingredients
olive oil
1 onion, diced
1 red capsicum, diced
1 tsp cumin seeds, ground
2 x 400g tins navy beans or cannellini beans
¼ cup white wine
½ cup water
1 cup tomato pasta sauce (Paul Newmans original is best)
2 dessertspoons brown sugar
2 dessertspoons molasses
1 dessertspoon wholegrain mustard
2 dessertspoons bbq sauce

Directions
1) Heat olive oil in a large pot over moderate heat
2) Add the onion and capsicum and saute for a few minutes
3) Add the cumin and saute for a further minute
4) Drain and rinse the beans
5) Add beans and remaining ingredients to the pan with a little water and stir through
6) Bring to the boil then simmer for 20 minutes to allow the flavours to develop
7) If beans start sticking can add a little more water
8) Eat & Enjoy!

NOTE: Picture is showing beans served over soy sausages - delish!

Indian Style Beans

Ingredients
1 tbspn olive oil
20g ghee
1 onion, diced
2 garlic cloves, finely chopped
1 tsp black mustard seeds
2 tsp freshly grated ginger
1 long green chilli, seeds removed, finely diced
1 tsp turmeric
400g can crushed tomatos
½ cup water
Salt, pepper & ½ tsp sugar
2 x 400g cans cannellini beans, drained & rinsed
 
Directions
1) Heat the ghee and olive oil in a large saucepan over a moderate heat
2) Add onion and cook a few minutes until softened
3) Add the garlic, ginger, mustard seeds, turmeric & chilli, and stir through for 1 or 2 minutes until fragrant
4) Add the tomatos, water, salt, pepper and sugar and bring to the boil
5) Turn heat down and simmer for about 10 minutes until thickened
6) Add the cannellini beans and simmer an extra 5 minutes, stirring occasionally
7) Serve hot
8) Eat & Enjoy!

Serving suggestions
* Serve hot spooned over ripe avocado
* Serve with rice or some Indian bread, like naan, and yogurt and chutney
* Serve with polenta or corn chips

Nachos

Ingredients

1 tablespoon oil

1 medium onion chopped

1 small green capsicum chopped

1 small red capsicum chopped

2 teaspoons crushed garlic

1 teaspoon crushed chilli

440g can sliced tomatoes with herbs

440g can corn kernels drained

1/2 cup dried red kidney beans, soaked overnight (or substitute with 440g can red kidney beans drained)

small tub tomato paste

1 taco seasoning mix

plain corn chips

grated tasty cheese

sour cream

Directions

1) Heat oil in a large frying pan. Stir fry the onion, capsicum, chilli and garlic till soft

2) Add the tomatoes, kidney beans, corn, tomato paste and taco seasoning

3) Bring to a gentle boil Cook for as long as you require (till it looks ready!)

4) Serve on corn chips with grated cheese and Sour cream

5) Eat!

.

Note: Can also serve with natural yogurt or guacamole

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Texan Taco Burritos

Ingredients

415g can Sanitarium Casserole Mince
1 tablespoon oil
1 medium onion, chopped
Packet taco seasoning mix
300g can red kidney beans, drained (and chopped if preferred)
425g can chopped tomatos
taco shells or tortilla wraps
tomato, avocado, lettuce, cheese, taco sauce to serve

Directions
1) Heat oil in frying pan. Add onion & saute until soft.
2) Add seasoning mix, Casserole Mince, beans and tomatos, and simmer for 15 minutes or until thickened.
3) Spoon mixture into taco shells or onto tortilla wraps, top with tomato, avocado, lettuce, cheese and taco sauce.
4) Eat!