Chilli Beans (Slow Cooker)
|
 |
| |
|
|
|
|
| SOURCE |
|
|
|
ADELE VEGGIEHEAD.COM |
| |
|
|
|
|
|
INGREDIENTS
| 1 |
|
onion, sauteed (you can do this in a normal fry pan)
|
| 2 |
|
zucchinis diced
|
| 2 |
|
cans of kidney beans,
rinsed & drained
|
| 1 |
|
can cannellini beans,
rinsed & diced
|
| 1 |
|
can chickpeas,
rinsed & drained
|
| 1 |
|
small red chilli sliced finely
|
| 2 |
|
cans crushed tomatoes
|
| 1 |
|
tablespoon tomato paste
|
| 1/2 |
|
cup parsley
|
| 2 |
|
teaspoons chilli flakes
|
| 1 |
|
teaspoon herbamare vegatable stock powder
|
| |
|
fresh black pepper |
|
INSTRUCTIONS
| 1. |
|
Put all of the ingredients, except for pepper and herbamare stock in your slow cooker.
|
| 2. |
|
Cook on low for 8 hours, or high for 5 hours (you may need to add water if you are cooking on high).
|
| 3. |
|
Then add the pepper and herbamare and adjust to taste.
|
| 4. |
|
Serve with rice or with tortillas,
or for breakfast over sourdough. |
|
|