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