I have made this many many times and it is always lovely and so easy to make. It freezes really well and only ever needs a touch more chilli powder once defrosted 😀
Serves – 2 really hungry people
Syns per serving -Free on EE
2 garlic cloves , crushed
2 red chillies , finely chopped
1 large onion sliced
2 tsp ground cumin
250g chestnut mushrooms , quartered
400g tin of chopped tomatoes
400g tin of kidney beans
150g green beans , cut into lengths
1 tbsp chilli powder – or less if you don’t like it too spicy
1 tbsp tomato puree – 1/2 syn
salt and pepper
1 Courgette chopped if you have any lying around
Fry the garlic, onion and chilli in fry light for 2 minutes.
Add the cumin, mushrooms and courgette if using and cook for 3 minutes.
Add the tomatoes, tomato puree and kidney beans and 100ml water, stir and simmer for 10 minutes.
Add the green beans and cook for another 5-10 minutes until the sauce is thickened and veg is tender.
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