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Red kidney beans with beetroot

1/2 leek (onions can be substituted)

2 cloves of garlic

1/2tsp roughly chopped ginger

80 gm crab apple paste / tomato paste

1/2 beetroot

1/2tsp parsnip

1 tsp ground corriander

1/2 ground cumin

1/2 tsp ground blackpepper

1tsp Himalayan salt

50gm butter/ghee

1/2 tsp garlic powder

1/2 tsp smoked paprika

1 tsp chilli flakes

300 gm boiled redney beans, chickpeas, blackeyed beans

Saute chopped leeks, garlic and ginger. Add the apple paste and cover the pan. Leave it for 5 minutes to cook. blitz with a hand blender. Now add all the spices and season with salt, chilli flakes and pepper. Add the beetroot, parsnip and beans. Cover and and leave to cook on a low flame for 10 minutes. Serve with boiled rice.