Bean stir-fry
This recipe can be used with any kind of tinned beans or even sweetcorn.
Serve this versatile bean dish on the side, or turn it into a meal in itself – ideal for a quick lunch if you’ve spent the morning at the beach and don’t feel like cooking.
You need (for 4 people)
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 sweet peppers, halved, with pips removed and then cut in strips
• 2 large cloves of garlic, crushed
• salt, black pepper and cayenne pepper, to taste
• 1 tin (400 g) lentils
• 1 tin (425 g) red kidney beans
• 1 tin (450 g) butter beans
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
Here’s how
1. Seasoning and spices. Heat the oil in a pan and stir-fry the onion and sweet pepper until soft. Stir in the garlic and season with salt, black pepper and cayenne pepper.
2. Use the tin opener. Open the tins and drain them. Add the lentils and beans to the pan and heat everything through.
3. Garnish it. Scatter the chives and parsley over and serve as a side dish with braaied chicken or lamb chops
Variations
Make a salad: Use the same ingredients as above, but don’t cook them. Add 2 chopped celery sticks and mix up a salad dressing with mayonnaise. Garnish the salad with slices of hardboiled egg.
Make a meaty lunch: Fry some chopped bacon and sausage first and then follow the recipe above.
Make mine fishy: Flake 1 or 2 tins of tuna and add to the bean dish. A handful of chopped coriander leaves will add some flavour. And if no one minds a little hot spice, add a chopped chilli when you fry the onion and sweet pepper.
Other recipes to try out:
Green beans with cherry tomatoes and almonds
Preserved Lemons
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