Although I have many vegan and vegetarian recipe books on my shelves I remain an omnivore. Having said that I will happily devour most vegetarian dishes although I am still learning to love mushrooms it is something that I know will come with time.
Meatless Monday started in 2003 to encourage the world to eat less meat by not for profit organisation The Monday Campaigns Inc. in association with the Johns Hopkins Bloomberg School of Public Health Center for a Livable Future. It has gained traction with celebrity advocates such as Linda and Paul McCartney, Woody Harrelson and the illustrious Joanna Lumley. Meatless Monday has helped increase the popularity of plant-based diets, by giving those changing from one diet to the other the opportunity to make it gradually. It will be interesting to see what effect if any it has had on our climate, and the amount of land being changed to grazing areas.
With this in mind, I thought I would share my favourite meat-free option is chilli and this 10 bean mix available from Waitrose is perfect for an extra protein boost – you can use any dried bean mix, the soaking is incredibly important a minimum of 8 hours, check on it every so often and top up water if necessary.
- Preparation time:10 minutes
- Cooking time:120 minutes
- Total time:2 hours 10 minutes
500g Waitrose 10 bean mix, soaked overnight in cold water (at least 10 hours)
1 Olive oil spray
2 tbsp Smoked Paprika
2 onions, chopped
4 garlic cloves, chopped
100g jar chipotle chilli paste, half
1 tsp ground cinnamon
1 tsp ground cumin
3 x 400g cans chopped tomatoes
2 red and 2 yellow peppers, deseeded and cut into chunks
4 rosemary sprigs
750ml vegetable stock, hot
1. Drain the beans. Put in pan of fresh water and bring to the boil. Boil rapidly for 10 minutes, then lower the heat and simmer for 1 hour, topping up with boiling water from a kettle if necessary.
2. Meanwhile, spritz a large pan with olive oil spray, add the onion and garlic and cook for 5 minutes, stirring until the onion is softened and golden. Add the chilli paste, smoked paprika, cinnamon and cumin and cook for 2 minutes more. Stir in the tomatoes,
peppers, rosemary and stock and bring to the boil.
3. Drain the beans and add to the pan. Partially cover with a lid and simmer for a further hour or so until the beans are tender and the sauce has thickened. You could also put it in the slow cooker for 4 to 6 hours if you wanted to make it ahead.
Serve this delicious bowl with your favourite sides, I like a smashed avocado and sometimes a dollop of sour cream.