200 grams lima beans
75 grams red kidney beans
200 grams of onions finely diced
4 cloves of garlic finely chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon hot paprika
2 teaspoons smoked paprika
1 or 2 chipotle peppers in Adobo sauce chopped
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1 tablespoon tomato paste
200 grams of tinned tomatoes crushed with your hand
3 tablespoons vegetable oil
Salt and pepper to taste
Wash the beans, soak in water overnight, drain and rinse well.
Place the beans in a large saucepan and cover with fresh water. Bring to the boil, reduce to a simmer then cook, cover for an hour or hour and a half until the beans are softened. To save time, alternatively, you may pressure cook. Otherwise you can use two tins of lima beans and one half tin of red kidney beans.
In another pan, heat the oil. Fry the onions for ten minutes. Then add the garlic and when garlic flavour is evident, add the coriander and cumin powder, and the paprika powders. Fry to mix. Add the tomato paste, the brown sugar and dark soy sauce. Continue frying to mix and then add the tomatoes and chipotle peppers. Once the tomatoes are bubbling, add half a cup water and then the beans along with their cooking liquid. Salt to taste and grind a few generous grinds of pepper. Allow to come up to the boil and gently simmer for about 15 -20 minutes. Serve hot for a vegan breakfast like I did with balsamic mushrooms and hash browns (store bought). Serves 6 – 8.
Prepare mushrooms by dusting off with a kitchen towel and cut in half if larger than a fifty cent piece otherwise leave them whole. The trick is to choose even sized ones that have a very short stalk.
½ kilo button mushrooms
3 cloves garlic peeled and crushed just enough to open them
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
Salt and pepper to taste
Italian Parsley finely sliced to garnish
Heat two tablespoons of olive oil in a largish fry pan (you do not want to crowd the mushrooms). Add the crushed garlic and when they turn brown, add all the mushrooms. Toss around and add the rest of the olive oil. Add the salt and few grinds of pepper and turn the heat to high. Shake the pan from time to time so the mushrooms fry evenly. If they are burning, reduce heat, cover and cook for a minute. Remove the cover and when the mushrooms look cooked, add the sugar and allow sugar to bubble/caramelize. Then add balsamic vinegar and toss around so they turn glossy. Remove from heat and serve garnished with the Italian Parsley. (Serves four)