Archives for posts with tag: kidney beans

I’m a big fan of chilli but I find beef so heavy. Turkey meatballs are so easy to make and taste great with the chilli sauce.

[15 mins prep / 20 mins cooking / serves 2-3]

1) in a bowl, mix a packet of minced turkey with chopped coriander and black pepper. Form into balls and fry til cooked on the outside. Remove from the pan and leave to one side.

2) in the pan, fry half an onion, chopped carrot, mushrooms and any other bits of beg you have left over (I had cubed swede!)

3) add a tin of tomatoes, a tin of rinsed kidney beans and 1/2 cup of veg stock.

4) add good shakes of chilli powder, cumin, paprika, black pepper and a pinch of salt.

5) place the meatballs back in the pan, pop on a lid and simmer for 20 mins. In this time cook the rice.

6) to make the coriander rice, just chop some coriander and stir into the cooked rice.

I served mine with grated cheese and had the rest for lunch the next day.

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The inspiration for this meal came from Delicious.Magazine, and I was going to make turkey meatballs but Morrisons had run out of turkey mince last night. I’m trying to cut down on meat generally, so I thought I’d have a pop at some beanballs. I appreciate ‘veggie meatballs’ is an oxymoron but ‘beanballs’ just don’t sound that appetising… 

1) for the ‘meatballs’, whizz up a tin of rinsed kidney beans, 3 mushrooms and an egg in a blender.

2) scoop out and roll the sticky mess in breadcrumbs to form balls and place on a baking tray. Bake on 170 degrees C for 20 mins, turn halfway through.

3) on the hob, fry some garlic in a pan and pour in a tin of tomatoes. Swirl the tin out with some water and add to the pan. Simmer for a few mins and season.

4) place the ‘meatballs’ from the oven into the tomato pan and pop a lid on top.

5) cook polenta as per packet instructions – 4 parts liquid to 1 part polenta. I switched in 1 part for milk to make it creamier. Stir in spinach and Parmesan towards the end and serve.

Grate more Parmesan over the top because everyone loves Parmesan. When I was little I used to abuse the Parmesan shaker in Pizza Hut, I now wonder if that’s the reason they no longer put Parmesan on the tables in there. Sorry everyone.

We won our hockey match 3-1 last night and I got home about 9pm. After making banana pancakes for a cheeky snack, it was nearing 10pm and I needed a quick lunch for tomorrow. I took inspiration from this BBC Good Food recipe and added some leftover veg I had to the mix.

1) in a pan on the hob, fry onion and garlic in sunflower oil.

2) add some cumin seeds and fry for another minute.

3) pour in a tin of rinsed kidney beans, add a good shake of smoked paprika and cook for a minute. Then lightly mash.

4) add 3 chopped mushrooms, 1 chopped salad tomato and a handful of sweetcorn. Cook altogether for 3-4 mins.

5) heat up a frying pan and place the tortilla in the pan. After 30 seconds, pile some of the bean mixture on to one half of the tortilla, sprinkle on cheese and fold over.

6) after a minute, use a fish slice to carefully flip it over, trying not to tip out the filling!

The tortilla should be nice and crispy. One of my fave restaurants is Wahaca, and I always get quesadilla’s in there. I’ll definitely be making more of these. 15 min from start to finish!

I love chilli con carne, and whilst I’m on a money saving mission at the moment before moving house I decided to partake in #meatfreemonday and go veggie. I also ran 10km last night prior to making this, which I think made it taste even better. It’s so simple and you could put whatever veggies you want in it. Here’s how to make it (10k run optional!):

1) to a hot pan with olive oil in add: 1/2 chopped red onion and fry til soft.

2) Add chopped mushrooms and a yellow pepper, cook for 4-5 min.

3) Mince a garlic clove into the pan and stir.

4) Add a tin of chopped tomatoes and a small squeeze of tomato puree.

5) Add a big shake of chilli powder, chill flakes and grind over some black pepper. Stir in and then add a shake of paprika.

6) Add a drained and washed tin of kidney beans.

7) Bring to the boil and turn the heat down. Simmer for 15 minutes.

8) For the rice: 1/2 cup of basmati rice in a pan, add 1 cup of boiling water, bring to the boil then simmer with a lid on for 10mins. Perfect fluffy rice every time.

I finished mine off for lunch today in pitta bread.