As usual the Since summer in London is rather confusing. One days it’s warm and sunny then the next it’s raining and super windy. Unlike this summer here is a recipe for a comforting meal that doesn’t disappoint.
Total Time: 40 minutes
Yeilds: 4 servings
1 cup Pinto beans
1 Cup Borlotti beans
1 cup veg stock
1cup coconut milk
1 small onion small
Fresh ginger thumb sized
1 large Clove of garlic
1/4 two fresh thyme
1/4 tsp ground black pepper
Add the onion, ginger and garlic into a food processor and blitz until that are finely chopped.
Heat a sauce pan on medium to low heat. Add the contents of the processor and sauté for 3 minutes. (Tip: don’t allow to burn or stick to the bottom of the sauce pan)
Add all seasoning and sautee for a further 3-4 minutes.
Add the beans, veg stock & coconut milk. Stir and leave to simmer for 15 minutes. Add the almond flour and leave for a further 10 minutes.
Serve once the sauce has thickened up and everything has heated through.
( Turmeric Stewed beans, my ‘not so dirty’ Rice ( recipe is also on my blog ), avocado & fresh basil. )