Chilli Beans

After having lots of wonderful, rich and very delicious food over the Christmas and New Year period, it is time to slow down a little and focus on a few simple dishes. For my first recipe to start the new year, I would like to share a chilli bean dish that can be enjoyed by many.  With a little effort, a hearty, healthy, inexpensive, vegetarian and vegan dish is prepared.

Ingredients
300 grams Cannelli Beans (soaked overnight)
2 medium onions (finely chopped)
1 clove garlic (finely chopped)
300 grams tomato paste
1 cup vegetable stock
2 chillies (thinly sliced)
1 tablespoon sage (thinly sliced)
1 teaspoon thyme (leaves only) 
1/4 cup brown sugar
1 tablespoon Balsamic Vinegar
100 grams Kale (thinly sliced)
Olive oil for cooking
salt and freshly ground pepper

Preparation Time:     Soak beans overnight in cold water + 15 minutes (approximately)
Cooking Time:     30-40 minutes to cook the beans + 30 minutes for spicy beans
Serves:     4-6 people (approximately)

In a large pot place the beans covering with water 1/2 inch above the beans. Place on the stove over medium to high heat until they start to boil. Reduce the heat and allow to simmer for 30-40 minutes or until soft. Remove from the heat and allow to cool down.

In a pan heat the oil, add the onion, garlic, chilli and saute′ for a few minutes until translucent and just starting to brown a little.  Add the tomato paste, cook for 2-3 minutes while stirring.  Add the beans, combine well with the tomato paste, then add brown sugar, balsamic vinegar and vegetable stock.  Once it is gently bubbling, add the sage, thyme and reduce the heat a little.  Add the kale and continue to cook while stirring and finally season with salt and pepper.

Cook’s Tips

If you find that the beans are a little too watery, remove the lid and allow the liquid to evaporate.  The beans should have a thick consistency.

Beans are healthy,  inexpensive, high in protein and nutritional. Cannelli beans are lighter and I find easier to digest, that is why I choose to cook with them.

After the beans are cooked, they can be refrigerated for approximately 5 days.

This is a great dish to have for breakfast on toast if you are feeling up to having something a little spicy. Otherwise it can be enjoyed to accompany other dishes or with meat.

Enjoy!