We love beans
Turn this dish into Pizza Pinto beans by adding your favourite pizza toppings such as Facon bits and pineapple chunks!
The ingredients in your box can be used to follow my favourite bean recipes below, but they can also be used to get creative in the kitchen and come up with your own protein and fibre packed recipes!
✓= Ingredients included in your box.
Creamy garlic & mushroom beans
Feeds 2 or 4 as a side. Ready in 15 minutes
Ingredients
200g Mushrooms
3 Garlic cloves
Tinned Butterbeans✓
1 Stock cube
Tinned coconut milk✓
1 Tablespoon flour
-Optional; Add 100g vegan cream cheeze for a thicker, more indulgent sauce.
Method
Pan fry the mushrooms with a drizzle of extra virgin olive oil until soft and lightly browned. Add the garlic and pan fry until fragrant. Add the flour and stir for 30 seconds then add stock cube mixed into approximately 100ml boiling water to the pan. Add the drained tin of butterbeans and cook off for 2-3 minutes then stir in the solid coconut cream from the tin of coconut milk, add cream cheeze if using. Salt and pepper to taste. Simmer over a low flame until piping hot and the sauce has thickened.
Serving suggestion- Serve with Sourdough bread and a side salad.
Cheeze & tomato pinto beans
Feeds 2 or 4 as a side. Ready in 15 minutes
Ingredients
1 Onion
Tinned Pinto beans✓
Chopped tomatoes✓
1 Garlic clove
2Tbsp Nutritional yeast✓
Coconut milk✓
-Top tip. Add any pre-softened veg you have to hand for an extra health boost and to avoid food waste
Method
Add extra virgin olive oil to a heavy bottom frying pan and fry the finely sliced onion, dice or grate the garlic and add to the pan and fry off until fragrant. Add any veggies you’re using along with your drained tin of beans and the chopped tomatoes. Simmer for 5-10 minutes then stir through the solid coconut cream from the tin of coconut milk, simmer for a few more minutes then serve and enjoy.
Serving suggestion- Serve with focaccia bread to soak up the sauce and a side salad.