We are adapting the original because we don’t have spinach or mushrooms today. I am surprised I didn’t put carrot in the original actually! This one can work for breakfast, lunch or dinner just add an egg or a baked potato to switch it up.
|1 Tin of haricot beans||2 tsp Tomato paste|
|1 Carrot grated||1 Tbsp BBQ sauce|
|1 Small onion finely diced||Pepper, salt to taste|
|¾ Can chopped tomatoes||½ – 1 teaspoon paprika|
|Splash of water if needed||Mixed herbs|
|Grated cheese and yogurt||½ teaspoon Garam Masala|
Fry off the onion in a bit of oil, once brown and soft add a small nob of unsalted butter and add the carrots and garlic. Once they are cooked add the beans, spices, herbs, and canned tomatoes. The beans are sometimes a bit hard straight from the can, I checked mine and decided how much water I’d need. Simmer all for 10 minutes.
Now add the tomato paste and BBQ sauce and simmer, I had to add a little more water and reduce for 10 minutes on a simmer. You are looking for the consistency in the image below if it is still a bit watery reduce more. I mashed the beans slightly and then added cheese and yogurt for the children.
You can add a bit of chilli at the end if you are having it on a baked potato for dinner yourself.