Tag: Tomatoes

Black-eyed Bean Casserole

BLACK-EYED BEAN CASSEROLE

This casserole can be made up to a day ahead, keep covered in the fridge.

BLACK-EYED BEAN CASSEROLE

Cook Time1 hr 5 mins
Total Time1 hr 5 mins
Servings: 4 people

Ingredients

  • 425 gms Black-eyed Beans Canned
  • 425 gms Tomatoes - peeled Canned
  • 1 Medium Red Onion chopped
  • 1 glove garlic crushed
  • 125 ml Tomato Paste
  • 1 Green Pepper Chopped
  • 750 ml Water
  • 125 ml Fresh Parsley chopped
  • 65 ml Fresh Basil chopped
  • 500 gms Flesh Flat Mushrooms sliced
  • 310 gms Corn Kernel Canned

Instructions

  • In a large saucepan, heat the red onion and garlic with some olive oil until onion is soft.
  • Add Beans, undrained crushed tomatoes, tomato paste , pepper and water. Bring to the boil, reduce heat and cover. Let simmer for 1 hour, stirring occasionally - till the beans are tender.
  • Add Parsley, Basil Corn and Mushrooms, mix well and simmer for a further 15 minutes.

Notes

Serice with lightly streamed spinach and boiled pumpkin.

Quinoa Tabbouleh

QUINOA TABOULEH

Quinoa is a great nutritious salad and a nice change to using Bulghur Wheat.

QUINOA TABOULEH

The secret to cooking Quinoa is to soak it in Hot water for 5 plus minutes. Then rinse in cold water until the water coming from the Quinoa is clear. Now cook as you would rice. 1 cup quinoa will expand to 3 cups when cooked.
Servings: 4 people

Ingredients

  • 250 ml Quinoa Mix White and Red
  • 500 ml Water
  • 3 Large Tomatoes chopped
  • 250 ml Red Pepper chopped
  • 125 ml Green Cucumber chopped
  • 125 ml Spring Onions chopped
  • 20 ml Cold Pressed Olive Oil
  • 125 ml Fresh Parsley chopped
  • 65 ml Fresh Mint chopped
  • 1 Medium Avocado chopped
  • 1 Medium Lemon Juiced

Instructions

  • When the Quinoa has absorbed all the water it is ready.
  • Combine all the ingredients together with the Quinoa.
  • Garnish with some of the Parsley. Can be served hot or cold.
  • Can be served hot or cold.