Tasty Treats Tuesdays!

Savour an autumnal, fibre-rich delight with Chef Abbey’s Savoury Bean Pot. This dish is packed with flavour and nutrition. It’s another great recipe to keep in the fridge for when hunger strikes. Snacks are not all born equal, and this one is ideal for a quick, satisfying bite or a hearty addition to your meal plan.

So put on your apron and get started HERE 

Ingredients

• 1 tablespoon olive oil
• 2 onions, chopped
• 2 apples, grated
• 2 carrots, grated
• 1 tin chopped tomatoes (approx. 400g)
• 1 teaspoon dried herbs (such as oregano)
• 1 teaspoon of a spice of your choice (e.g. cumin or coriander)
• 1 tin (approx. 450g) cooked red kidney beans, or any beans you prefer
• 200ml water
• Salt and pepper, to taste
• A handful of fresh herbs of your choice

Method

1. Heat the olive oil in a pan and gently fry the onions. After a few minutes, add the grated carrots and apples. Cook for another 5 minutes on medium heat, stirring occasionally.
2. Add the chopped tomatoes, dried herbs, spices, beans, and water.
3. Cover and cook in the oven at 180°C, or on the hob, for about 45 minutes. If the mixture is too thick, you can add more water.
4. Season to taste and serve.