Seasoned Bean Medley

    25 minutes

    This is a very filling and hearty dish, perfect at a vegetarian feast. Serve with bread and salad, or with tortillas and salsa for rolling.

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    Serves: 5 

    • 2 (400g) tins chick peas
    • 1 (400g) tin kidney beans
    • 1 tablespoon celery, chopped
    • 1 tablespoon onion, chopped
    • 2 cups (500ml) water
    • 1 vegetable stock cube
    • 1 teaspoon mixed herbs
    • 1 teaspoon marmite
    • 2 teaspoons fresh parsley, roughly chopped
    • 1 small chilli, chopped (optional)

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Drain tins of chick peas and kidney beans and pour into a large pan. Add onion, celery, mixed herbs, stock cube, marmite, water and optional chilli and put on the stove at medium heat.
    2. Simmer until the beans are soft, about 15 minutes. If it starts to dry up, add more water as necessary.
    3. Turn off heat, mash slightly with the back of a wooden spoon, stir in the parsley and serve.

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