Kidney bean recipes
FROM LAURA PHELAN
Vegetarian Chilli
· 4 cups kidney beans (well-cooked
or canned)
· 1 sweet potato
· 3 carrots
· 1 baby eggplant
· 1/2 cup leek or onion
· 1/2 green pepper
· 3 ribs of celery
· mushrooms & corn kernels
· 1 small zucchini
· 2 cups tomato juice/soup or
chopped tomatoes and water
· 1 tablespoon chilli powder
· 1/2 teaspoon Cajun spice
· 1 teaspoon basil
· 1 teaspoon oregano
· 1/2 teaspoon cumin
· 1/2 teaspoon cayenne pepper
· Chop and parboil root vegetables
and stir-fry all others. When veggies are cooked mix with the beans,
spices and tomato juice to make a sauce. Simmer for about two hours,
stirring every half hour. I use a microwave at half power so there
isn’t any scorching on the bottom. For a big batch double the recipe
and freeze extra servings.
Bean Burgers
· Mash up cooked kidney beans
(drain juice if canned). Stir in one chopped green pepper and a teaspoon
of chilli powder. Mix in crushed cornflakes or similar crumbs until
the mixture is dry enough to make a patty.
· Heat one or more patties in
the oven for about 10 minutes and serve on a bun with salsa or mayo, lettuce,
tomato. Extra patties can be frozen and heated later. They
look ugly but they smell and taste great.
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