AlisonM
Much missed Moderator
- Relationship to Diabetes
- Type 1.5 LADA
Serves up to 6 people and you can do this on the cooker or in the oven. You need a pot or casserole with a tight fitting lid.
Ingredients
1 tin Kidney beans, drained
1 tin Chickpeas, likewise
400g Soya Beans fresh if you can get them, otherwise tinned and you guessed it, drained
1 small tin of Sweetcorn, also drained
1 tin chopped tomatoes, not drained
A mugful of stock, your choice again, I normally use vegetable or chicken stock
1 or more cloves of garlic finely chopped
1 or more of your favourite chillies, finely chopped
1 Spanish onion, cut in chunks
1 large leek, ditto
1 or 2 sticks of celery (optional) cut into chunks
1 Bell Pepper, roughly chopped, you pick the colour
1 tablespoon smoked paprika
1 tsp fresh ground black pepper
Salt to taste
1 tablespoon Worcester sauce or mushroom ketchup if you can find any.
.5 kilo pork sausages (optional, if you do add them, brown them first and cut them into chunks). You can use chicken pieces (browned) or Chorizo if you prefer, or leave out the meat altogether.
A little oil.
If you're going to use the oven, turn it to a slow heat (about 140 or Gas mark 2/3). Heat the oil in a large pot or casserole and brown the meat then set it aside and add the onion and garlic to soften. While that's going on, cut up the meat. Add the stock and give the pot a good scrape round to get all the good stuff mixed in then add everything else in and bring it to the boil for about 10 minutes, stirring occasionally. Turn the heat right down and put on the lid, it'll sit there happily simmering all day, but give it at least an hour.
Serve with some nice hunks of whole grain bread and a glass of your favourite plonk.
Ingredients
1 tin Kidney beans, drained
1 tin Chickpeas, likewise
400g Soya Beans fresh if you can get them, otherwise tinned and you guessed it, drained
1 small tin of Sweetcorn, also drained
1 tin chopped tomatoes, not drained
A mugful of stock, your choice again, I normally use vegetable or chicken stock
1 or more cloves of garlic finely chopped
1 or more of your favourite chillies, finely chopped
1 Spanish onion, cut in chunks
1 large leek, ditto
1 or 2 sticks of celery (optional) cut into chunks
1 Bell Pepper, roughly chopped, you pick the colour
1 tablespoon smoked paprika
1 tsp fresh ground black pepper
Salt to taste
1 tablespoon Worcester sauce or mushroom ketchup if you can find any.
.5 kilo pork sausages (optional, if you do add them, brown them first and cut them into chunks). You can use chicken pieces (browned) or Chorizo if you prefer, or leave out the meat altogether.
A little oil.
If you're going to use the oven, turn it to a slow heat (about 140 or Gas mark 2/3). Heat the oil in a large pot or casserole and brown the meat then set it aside and add the onion and garlic to soften. While that's going on, cut up the meat. Add the stock and give the pot a good scrape round to get all the good stuff mixed in then add everything else in and bring it to the boil for about 10 minutes, stirring occasionally. Turn the heat right down and put on the lid, it'll sit there happily simmering all day, but give it at least an hour.
Serve with some nice hunks of whole grain bread and a glass of your favourite plonk.
