These are so yum; so yum that even Kev (fiancé), who is more of a pizza and chips kind of guy, craves these. We make this dish every week, and whenever I feed them to visitors they all ask for the recipe. They take about 20 minutes in total and are very cheap! And the best thing is that they are free from meat, sugar, wheat, gluten and dairy and a vegan version is simple to make. Kids also seem to love them which is an added bonus. The ingredients below will make enough for 3 large adult portions. Just double the beans, tomatoes and red pesto (there's no need to double the rest) and you'll have a huge pot of dinner to feed 5/6 people easily.
Ingredients + Instructions
- 1 Red Onion
- 2 Cloves of crushed garlic
- 1 Red Pepper
- 1 Red Chilli (I rarely include this as I'm not a fan of spicy food)
- 1 Tin of Red Kidney Beans (drained + washed)
- 1 Tin of Chopped Tomatoes
- 1/3 Jar (approx. 65g) of Red Pesto (if you want to go vegan / dairy-free substitute this with tomato puree and a little more of the Xylitol)
- 1/2 tbsp. of ground cumin (I add more as I love it)
- Tbsp of Xylitol (a healthier alternative to sugar), if you don't have it caster sugar will work fine
- Chop the onion and sauté it on a medium heat for approx. 4 minutes in a little coconut oil (or olive oil)
- Add the crushed garlic and sauté for another minute. If you are making the spicy version then add the finely chopped chilli at this point too (making sure that all the seeds and the rib inside the chilli is completely removed)
- Chop the red pepper and add it - allow it to soften slightly
- Add the rest of the ingredients, give it a good mix and allow the entire lot to simmer gently for approx. 15 minutes. Voila!
- Serve with gluten-free wraps + salad + guacamole + cheese (if you eat dairy)
- Remember: Gluten free wraps do break easily and therefore are not great for kids. We often leave them off and just eat this in large bowls with the guacamole and salad leaves or you could buy wholemeal wraps if you eat wheat / gluten
- Gluten Free Wraps
- Salad leaves
- Guacamole (previous post)
- Cheese / natural yoghurt if you don't want to go dairy-free / vegan
It's also really nice cold the next day
Sometimes, when I'm making double the amount, I will use aduki beans as my second can of beans...they taste lovely and just add a little variety and more nourishment to the dish.