MIXED BEAN AND TOMATO CHILLI Sandra Visagie Serves 4 1 fresh red chilli, seeded and finely sliced 30 ml olive oil 1 celery stick, finely chopped 2 garlic cloves, crushed 2 bay leaves 2 onions, finely chopped 2 x 400 g cans chopped tomatoes 2 x 400 g cans mixed beans, drained and rinsed a large handful of fresh coriander 120 ml natural yoghurt to serve Add chilli, olive oil, celery, garlic, bay leaves and onions into a pan. Cook, stirring occasionaly for about 15 minutes. Pour tomatoes and beans into the pan bring to the boil. Cover and simmer for 30 minutes. Finely chop the fresh coriander, set some aside for the garnish and add the remainder to the tomato and bean mixture. Stir to mix all the ingredients together. Bring to the boil, then quickly reduce heat, cover and simmer gently for 10 minutes. Stirring occasionally and add a dash of water if the sauce starts to dry out. Serve with brown rice, pasta topped with yoghurt. Or pile into whole wheat pita served with the yoghurt for lunch. Elmarie
Posted on: Tue, 27 Aug 2013 07:39:50 +0000
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