![]() Spoon the beans into shallow bowls, drizzle over more extra-virgin olive oil and serve with warm crusty bread for mopping up. Stir in the chard and the sun-dried tomato pesto, cover and leave to cook for 10 minutes, until the chard stalks are tender. Add the beans and their can liquid to the pan, then simmer for 10 minutes, until the liquid reduces and the beans soften. 64 Comments This post may contain affiliate links. Once the oil is hot, add the leeks, and cook, stirring occasionally, for eight minutes, until softened. Or if okra just isn’t your thing, swap it out for fresh green beans or chopped kale. You have options when it comes to okra: Instead of fresh okra, you can use frozen whole okra. Put two tablespoons of extra-virgin olive oil in a large frying pan for which you have a lid, and set it on a medium heat. If you don’t have fresh tomatoes: You can use 1 (14 ounce) can of diced tomatoes with juices instead. Add olive oil and stir fry for a few minutes, Add the chopped onion and stir fry it until soft, Add the tomato paste and stir fry until the smell comes out, Add the okra (fresh or frozen) and water, close the lid and cook until the okra softens according to the recommended cooking time of your pot, Open the lid, add the salt, bring it to a boil. Put the first five ingredients in a small blender with five tablespoons of extra-virgin olive oil, the lemon zest, three tablespoons of lemon juice and a teaspoon and a half of salt, then blitz until very finely chopped. 130g sun-dried tomatoes (drained weight) 50g cashew nuts 40g fresh basil, leaves and tender stems 2 garlic cloves, peeled and crushed 2 tbsp nutritional yeast Extra-virgin olive oil Finely grated zest and juice of 1 lemon Salt 2 leeks (200g), trimmed and cut into ½cm-thick coins 2 x 400g tins butter beans, not drained 200g rainbow chard, shredded into 1cm-wide strips 1 fresh long red chilli, stalk discarded, flesh finely diced Warm crusty bread, to serve
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