Beans in a tomato and vegetable sauce
This is kind of like home-made baked beans. You can combine it with all sorts of things. I use chorizo for flavour but one could use pancetta or forget the meat entirely. Eggs are not essential. I sometimes have this just with avocado. I’m told it even works well on toast. This is a pretty flexible recipe as you can see from the ingredient list. Basically, use what you have and what you like.
Servings Prep Time
4people 5minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
4people 5minutes
Cook Time Passive Time
30minutes 10minutes
Ingredients
  • 2tbsp olive oilor any other healthy oil like avocado oil
  • 1 red onion, thinly slicedmedium-large, or whatever size and colour is available
  • 1 red pepper, sliced
  • 20g chorizo sausageoptional
  • 150g mushrooms, thickly slicedoptional
  • 1tin canneloni beans, drainedor similar white beans
  • 5large large tomatoes, choppedor about half kg of any size tomatoes
  • 4cubes frozen spinachor 100g fresh spinach, wilted.
  • 1/2tsp smoked paprikaoptional but preferable
  • 1/4-1/2tsp salt
  • pepper to taste
Instructions
  1. Heat oil in a pan (I use a wok for this actually), add the onions and a touch of salt and cook on medium heat for a few minutes. You don’t want the onion getting brown or burning.
  2. Add in the red pepper and allow it to cook down with the onions. Once both start to soften (afer about 5 minutes) add the chorizo. Cook a few minutes so that the chorizo starts to release its lovely orange oil.
  3. Add mushrooms and cook another few minutes (3-5) so that everything starts to meld together.
  4. Now add the canneloni beans and cook another few minutes (3-5) so that the beans can absorb all the flavours.
  5. Add the tomatoes and salt to the pan, stir well and close with a lid. Turn the heat to low and allow the tomatoes to break up and form a sauce. We are aiming to end up with tomato pulp and no pieces. This stage will take roughly 10-15 minutes. Stir occasionally to prevent from sticking. Add more salt to suit your taste if necessary.
  6. When everything is nearly done, the tomatoes have turned to a pulp and coat all the vegetables in a thick sauce, add paprika and stir through. Then add the frozen spinach and close the lid. Leave again on low heat for another 5 minutes or until the spinach cubes melt and you can mix it through. (If using fresh wilted spinach, the spinach just needs to be added to the sauce for a minute or two just to heat through.
  7. Give everything a good stir, taste for seasoning and serve. The good thing about this is you can turn it off and keep covered while you fry the eggs or prepare anything else you plan to serve with it. Goes well on toast as well if you eat that sort of thing.

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