In my family, these simple, but delicious combos of vegetables, tomato and beans are known as ‘thingies’. The official name for them in the US is ‘chilli’.
Whether or not you add chilli is entirely up to you. I have one child for whom too much chilli is never enough, and another who writhes in tearful agony at the slightest whiff of chilli. Hopefully your family is easier to please than mine!
Ingredients:
2 cloves garlic, peeled and minced
1 large onion, peeled and diced
100 ml water or stock (I used the liquid I retained from cooking chick peas)
350 g green beans, topped, tailed and sliced in 3 cm lengths
100 ml water or stock, extra
330 g zucchini, diced
200 g mushrooms, sliced thickly
1 can diced tomatoes, no added salt
Pinch of chilli flakes or powder – to taste
1 tsp paprika (I used smoked)
1 red capsicum, cored and diced
45 g sun-dried tomatoes (preferably the dry ones, not oil-packed)
500 g cooked pinto beans or red kidney beans
200 g tomato paste, no added salt
Small handful fresh coriander, minced
Method:
Cook garlic and onion in 100 ml water or stock for 3 minutes.
Add beans and additional water/stock, and simmer for another 3 mins.
Add zucchini, mushrooms, can of tomatoes, chilli and paprika and simmer, covered, for 3 mins.
Add red capsicum, sun-dried tomatoes, pinto beans and tomato paste and simmer, covered, for 7 mins or until vegetables are tender.
Serve garnished with minced coriander.
