“Bean & Veggie Harmony”

Delectable Bean and Veggie Medley

Embark on a culinary journey with this delightful and flavorful Bean and Veggie Medley, a testament to vibrant global influences with a touch of modern elegance. Created with consideration for lactose and allergies, this dish combines the heartiness of beans and the sweetness of corn with the robust and tangy undertones of a rich tomato base. Each bite unfolds with a crescendo of well-balanced spices, creating a symphony of taste and texture. Perfect for a satisfying and nutritious dinner, this dish is a testament to the beauty of simple, wholesome ingredients transformed into a culinary masterpiece.

Ingredients

• 400 grams salad beans
• 200 grams tinned tomatoes
• 150 grams sweetcorn
• 50 grams grated dairy-free cheddar
• 10 grams olive oil
• 2 grams salt
• 2 grams black pepper
• 5 grams Worcestershire sauce
• 5 grams barbecue sauce
• 5 grams tomato paste
• 2 grams oregano
• 2 grams thyme
• 2 grams cumin
• 2 grams paprika

Method

• In a medium-sized pan, heat the olive oil over medium heat.
• Add the salad beans and cook for 3 minutes, stirring occasionally.
• Stir in the tinned tomatoes and cook for another 5 minutes, allowing the tomatoes to meld with the beans.
• Add the sweetcorn and cook for 2 more minutes to warm through.
• Mix in the salt, black pepper, Worcestershire sauce, barbecue sauce, and tomato paste.
• Stir in the oregano, thyme, cumin, and paprika, allowing the spices to blend and develop for 5 minutes.
• Remove the pan from the heat and pour the mixture into a serving dish.
• Sprinkle the grated dairy-free cheddar on top, allowing it to melt slightly from the heat of the dish.
• Serve hot and enjoy your delightful Bean and Veggie Medley.

Tips

• For a more robust flavor, let the mixture simmer on low heat for a longer period.
• Add a squeeze of fresh lemon juice before serving to enhance the taste.
• Serve with a side of crusty wholemeal bread to scoop up the delicious mixture.

Nutritional Information