Like any working girls, we focus on recipes that taste good, are nutritious and QUICK. Of course, planning ahead is still essential – otherwise we might find ourselves tired, hungry and grumpy! But, when we want a fast, satisfying meal, this one usually does the trick!
2 cups cooked red kidney beans (or about 2 cans), washed and drained
1/4 kilo fresh mushroom, stemmed and coarsely chopped (this is one tray of mushrooms)
1 large onion, chopped
5 small tomatoes, chopped
1 tablespoon garlic
1 teaspoon dried basil
1 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon flour
1 vegetable bouillon cube
2 cups water
1 tablespoon olive oil
1 teaspoon salt
1. Heat the oil and add the onions and salt. Cook for about 2 minutes.
2. Add the garlic, mushroom and basil and fry for about 5 minutes, stirring occasionally.
3. Add the chili powder, tomato paste, flour, vegetable bouillon cube (crumbled) and mix. Cook for another minute or so.
4. Add the tomatoes, beans and water. Cover and simmer on low heat for about 12 minutes. (You can add or subtract water based on how thick you want the sauce to be.)
Calories: 150, Fat: 4g, Carbohydrates: 23g, Fiber: 6g, Protein: 7g
Serving Suggestions and Variations:
- Serve over rice or macaroni or just on its own.
- You could also serve garlic or corn bread on the side.
- Leave out the mushrooms if you like or replace them with another vegetable of your choice, like bell peppers, eggplant, etc.
- Usually, we buy red beans dried and then soak them overnight and cook them for about an hour a half before starting the recipe. You can just as easily use canned kidney beans, but be sure to wash and drain them before you use them in the recipe.
This recipe is adapted from “Chili Beans with Basmati Rice” from Vegetarian Entertaining: 100 Tempting and Nutritious Ideas for Easy Vegetarian Dining.