OK, there is no set recipe for this dish since you could reasonably make some variant from any ingredients in your storecupboard… so long as that included beans! This is one I did as part of the budget challenge, so enjoy!
- Assorted dried pulses & beans (I used red kidney beans, chick peas, cannellini beans and red lentils, but you could use whatever is to hand)
- Onion, finely sliced
- Garlic, chopped
- Root ginger, grated
- Cooked potato, chopped
- Tomatoes, skinned
- Mushrooms, chopped
- Jar of spicy cherry peppers in sweet vinegar, 3-4 peppers diced
- Smoked paprika
- Cayenne pepper
- Salt & fresh-ground pepper
- Hot garlic sauce
- Sweet chilli sauce
- Veg stock (ideally home-made)
Soak dried beans overnight. Lentils do not need to be soaked, though it does them no harm. When you’re ready to cook, drain your pulses, put in a saucepan and cover with boiling water. Boil for at least 1o minutes, topping up with water as required. Turn down the heat, add the lentils and simmer for 40-45 minutes. Set to one side when tender.
In a heavy pan, heat oil. Add veg, ginger & tomatoes, stir to coat and sweat in the oil for 1-2 minutes. Season well. Add spices and garlic, then fry gently for another minute. Add hot garlic & sweet chilli sauces, plus some of the sweetened vinegar from the peppers. Cook through for a further minute, then add beans and a little veg stock to cover. Cook for a further 5-10 minutes. Serve with whatever grabs your fancy!!