This Thai Bean Stew (Gluten & Dairy Free) ‘thingy’ is so easy and makes a really lovely change from the other bean ‘thingies’ I make. I’m addicted to fresh lime juice, coriander (or cilantro for friends across the water) and lemongrass…
Freezes brilliantly.
What you need (serves 6 greedy pigs):
- 4 Tins of black beans (or black eyed beans, kidney beans, other beans you fancy or a mix)
- 2 Tins of chopped tomatoes (I always go for organic where I can, to reduce the levels of pesticides we end up eating…)
- 1-2 Onions, finely chopped (I like more rather than less)
- 1 Lime, zest and juice (start with half the lime first and check the tast before adding more.
- A glug of Sesame Oil (or sub with olive oil)
- Coconut milk if you fancy it – it’s so good for you but if you don’t have any in your cupboard, it will still taste good!
- 1 Pack of Waitrose’s frozen Thai Mix
(or DIY with 3 x lemongrass, 1″ of fresh ginger, 2 cloves chopped garlic, handful of fresh coriander, ‘some’ chilli, according to taste). We DIY as we have to omit garlic for the youngest…
What You Do:
- Frizzle the onions and Thai Mix (or the components of, except the coriander and lime zest & juice) in the oil, until softened.
- Add the rest, except the lime juice and coriander (add that at the end with coconut milk if you’re using it and heat through).
- Simmer gently for for 15 mins or so and ideally let it sit for all the flavours to meld (it’s great the next day), but if you’re like me there’s no time for that because you’ve just rushed in from the park with no thoughts of what to cook and everyone is STARVING.
- Serve with rice. Or not, if you want to cut down on the carbs.
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