Beans Kidney red (500g)

TO PREPARE:

• Guideline: 1 cup of dry beans will make 2 1/2 cups of cooked beans – about 4 servings.
• Rinse to remove any dirt and stones
• Cover with 3 – 4 times the volume in warm water and soak overnight
• Discard old water. Add fresh water and bring to the boil

Pour this water off and add a fresh batch, and continue boiling until beans are soft

In place of salt try our vegetable stock for delicious flavour

Cooking time: 60 minutes for most beans, 60 minutes for lentils, 4 hours for chickpeas

Baked Sweet Potatoes with chili bean topping

6-8 Sweet potatoes (baked at 180-200oC for 1 hour)

Topping

• 1 can chickpeas or other beans (drained) 1-2 Tbsp. Mary-Ann’s olive oil
• 1-2 tsp. Mary-Ann’s Garlic & Herb salt
• Juice of 1-2 -1 lemons
• Extra chili optional
• 1-2 tsp. Ground cumin

Pinch ground ginger

Blend all topping ingredients together, until a smooth paste is formed. Adjust seasoning to suite taste. Place on top of slit sweet potatoes and serve with grilled tomato slices and baked leeks.

To serve.

• 3-4 ripe tomatoes diced
• fresh coriander (cilantro)
• Sprinkle with Mary-Ann’s Seasoning salt and bake in a hot oven until soft