Mexican beans

Serves 4-6

Ingredients

1 red capsicum

1 green capsicum

3 carrots

3-4 stalks of celery

1 brown onion

4 cloves of garlic

2 x 400g cans of diced tomatoes of passata

1 x 400g can of kidney beans or ½ cups of cooked kidney beans

1 tbsp paprika

1 tbsp smoked paprika

1-2 tsp ground cumin

1 tbsp dried oregano

Method

Dice all the veg up about 1cm, chop the garlic.

In a large pot heat 1 ½ tbsp olive oil, through all the veg in a stir, cook for 1-2 minutes and then add spices, cook another 1 minute and then add tomatoes and kidney beans, add about ½ can worth of water. Simmer for about half an hour until the veg is tender.

You can take this mix and put in an ovenproof dish, break in 1-2 eggs each and sprinkle over some grated cheese, bake at 200 fan forced for 10 minutes or the eggs are done to your liking. Serve up with extra veg and sour cream if you like!

Slow cooked lamb, carrots and borlotti beans with a honey bbq sauce

Serve 4-6

This is a very filling dish; you might not eat as much as you think you would!

Thick and rich this is a beautiful dish for winter.

Ingredients

1kg lamb forequarter pieces, you can use forequarter chop or other meat like chicken pieces, chuck or gravy beef etc…..suitable for the slow cooker

1 (400g) can, drained and rinsed borlotti beans, you can use chickpeas, kidney bean cannellini beans etc..

3 carrots peeled and cut in half

Honey bbq sauce

In your slow cooker or a bowl add 2x 140g tubs of tomato paste

Add ¾ cup apple cider/white wine vinegar or similar

2 tbsp molasses

¼ cup of honey

1 tbsp onion powder

1 tsp garlic powder

Mix altogether; make sure there are no lumps of powder. Add your lamb and carrots and scoop the sauce over the lamb. Put on low for the day 8-10 hours. Put the beans in 30 mins- 2hours before you want to eat. If you are in a hurry just put the beans in a bowl and heat them by pouring boiling water over them and leave them for 2 minutes. Then I usually just pick out the bones and break up the lamb meat. Serve with steamed green beans and broccoli.

Korma fish and bean sausages

Serves 4

 

Ingredients

500g fish fillets- take half the fish and just finely chop to keep some texture.

1-2 tbsp korma paste paste, or store brought

200g green beans, top and tailed sliced as thin as you can

Method

Put half the fish in a food processor, add your paste and blend until smooth. Put in a bowl add your beans and the chopped fish. Shape into 8 sausages and put in the fridge until you are ready to cook them, they hold together better if you put them in the fridge first. Cook in a pan on a medium heat in some coconut oil/ghee and cook for 10 minutes turning regularly. Serve this with some cucumber/garlic yoghurt sauce and roasted cauliflower and broccoli tossed in some korma paste