Beans!
Well, I’ve decided that Autumn is definitely here and I need to start thinking about warmer meals! As the weather turns colder and the nights are drawing in, quick and easy meals are always welcome. As I look outside, the leaves on the fig tree have turned golden and are strewn across the lawn with the bright red leaves from the cherry tree. The sun is currently out and the sky is blue with not a cloud in sight, but there is a chill in the air and if not for the leaves, this could be mistaken for summer! Of course, now would be the perfect time to post some delicious squash or pumpkin recipes, but we can just about manage that next week I think!
The Beans Recipe
I have chosen to use rosecoco beans this time, but any variety of plain tinned beans will work. Try cannellini, or borlotti, kidney (red or white) or even black eyed beans. Most supermarkets in the UK now have a range of beans for around 50 pence a tin, so there’s no excuse not to try them all! Beans are a great plant based protein and also contain fibre and important vitamins and minerals, such as iron, magnesium, and folate. They’re low in fat and a fantastic source of energy, making them a great addition to your pantry. For this recipe, once you have your beans, you need a carrot or two, some peppers if you have any, tomato puree and spices. That’s it.
- 1-2 red/yellow peppers
- 2 x 400g tins beans (rosecco, borlotti, kidney etc)
- 1-2 medium carrot grated
- 1 tablespoon tomato puree
- 1/2 teaspoon garlic granules
- 1/2 teaspoon cumin powder
- 1/8 teaspoon ground black pepper
- salt to taste
- pinch of red chilli flakes or Cajun Spice
Chop the peppers into rough chunks (seeds are ok) and place in a non stick pan. Cook for a few minutes, then add the entire contents of 2 tins of beans. Add the grated carrot, stir, then leave for about 5 minutes.
Stir in the tomato puree, followed by the rest of the ingredients (spices & seasonings). Mix to combine, cover and allow to cook on a low heat for 10-15 minutes. Keep an eye on the liquid content and a splash or two of boiling water if needed.
Check the consistency, do a quick taste test and add more seasonings if required.
Serve & enjoy!
What do I need?
Have a look at these items which could be useful to you, not only for this recipe, but many others on here too. These links will take you straight to Amazon, and if you purchase through these links, I may receive a small commission which helps with the running of this site. Search here for items such as chopping boards, kitchen knives, wok style pans, graters, serving dishes (those panda ones are cute)! and other items which you might need.
Serving
Serve your beans as a main or a side, with a grain, on toast, for breakfast, brunch, lunch or dinner! You can eat them hot or cold, on their own, or as part of something else! Try them with sausages or scrambled tofu, add some roasted vegetables on top – Cajun beans are still one of my favourites, or just as they are.
Storing
These beans will store refrigerated for at least three days. I’ve not yet tried freezing them, so if you try, let me know how it goes! You can reheat them in a pan with a splash of water if needed, or microwave them if needed.
Sharing
These are a great quick and easy food to share, and this recipe can easily be doubled or trebled if necessary (you’ll just need a bigger pan)!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Ooh, I think I’ll make this with black-eyed beans☺️ I’ve finally run out of our borlotti lol
Ooo, fabulous! (about making it, not running out of the borlotti lol)! Love the potato addition!