Serves 3-4 as a main course with either Rice, Tacho Shells or Wraps. 45 Minutes to 1 Hour preparation and cooking time. Suitable for Vegetarians.
- 1 Onion
- 2 cloves of Garlic
- 1 Chilli
- 2 Carrots
- 1 stick of Celery
- 1 tsp Marjoram
- 1 tsp of Oregano
- 1 tsp of Sesame seeds
- 1 tsp of Cayenne Pepper
- 1 tsp of fresh Ginger
- Balsamic Vinegar to taste
- 1x 400g Tin Kidney Beans
- 1x 400g Tin of chopped tomatoes
- 1x 350g pack of Quorn Mince or equivalent.
- Tomato Purée
- Sunflower oil
- Vegetable Oxo Cubes
- Salt to taste
Chop the Onion, Garlic, Ginger and Chilli finely. Scrape the Carrots to remove the outside skin and split in half before slicing finely. Chop the Celery finely. (If you don’t want the Chilli to be too hot, remove the seeds whilst chopping.)
Heat the Sunflower oil in a pan and add the Onion, Garlic, Carrots, Marjoram, Oregano, Cayenne Pepper and Sesame Seeds.
When the Onion has softened, add the Quorn Mince and fry for 5mins. Add around 1 tablespoon of balsamic vinegar (adjust to taste) and stir in thoroughly.
Add the chopped Chilli and Ginger along with the Celery and stir in, then add a tablespoon of Tomato Purée and once again stir in ensuring a good mix of the ingredients. Allow to fry for 5mins.
Wash the tinned Kidney Beans to remove the muddy residue from them.
Add the tinned tomatoes to the pan followed by the Kidney Beans and stir thoroughly. Check how fluid the mixture is and add a quantity of vegetable stock created from the Oxo cubes and hot water to achieve your preferred consistency.
Allow the mixture to simmer over a medium heat for 15-20 minutes – add salt if required.
Some plain yoghurt and/or grated cheese may be provided on the side if required. Peas may be added at the same time as the Kidney Beans to increase the quantity of or to add variety to the dish.