Canned beans make a great shortcut for this recipe if you don't have the time to soak and cook beans from scratch. Sprinkle feta on top and eat it on its own or with some bread or on top of some rice - nothing makes me as happy as a bowl of rice and beans :D
What You'll Need - Serves 6-8 Portions
1 Cup Red Kidney Beans
1 Cup Red Speckled Beans
1 Cup Brown lentils
1 Red, Yellow & Green Pepper
1 Onion
2 Carrots
1 Can Peeled Tomatoes ( 4 Fresh Tomatoes)
2 Tbs Tomato Paste
2 Tsps Cayenne Pepper
1 Tsp Paprika
1 Tsps Dry Thyme
2 Garlic Cloves
2 Vegetable Stock Cube (or 4 cups of stock)
4 Cups Water
1 Cup Beans cooking liquid
2 Tbs Cooking Oil
Salt & Pepper
Prep - Overnight
If you're using uncooked beans, i'd suggest soaking them the night before to speed up the cooking process - Don't cook the beans all the way through, leave them with some bite.
Do not discard of the water the beans cooked in
Dice your onion, carrots, peppers and garlic
If using fresh tomatoes, dice your tomatoes
Let's Get Cooking - 30 Minutes
In a pot, Saute your garlic, onion and carrots.
Once cooked, add the peppers.
Add the uncooked brown lentils and combine.
Add the tomatoes and stir until cooked
Dilute the stock cubes into hot water and add to the pot.
Add the cooked beans with a cup of the beans cooking liquid
Add tomato paste
Season with cayenne pepper, thyme, paprika, salt and pepper to your taste
Combine and allow to simmer on a low heat until the lentils are cooked - about 20 to 30 minutes.
Serve as a side or on its own with some bread.
Love,
V