Ingredients
- ♡ 500g Dried white beans (navy beans) soak for 24 hours
- ♡ 1 ½ Tbls Extra virgin olive oil
- ♡ 1 Onion – Diced
- ♡ 1 Banana pepper - Chopped
- ♡ 1 clove garlic - Crushed
- ♡ 1 Tsp dried oregano
- ♡ 2 Cans chopped tomatoes
- ♡ To serve: Roasted vegetables: parsnips, carrots, potatoes, zucchini, red capsicum.
Instructions
- ♥ Drain and rinse beans and add to a pot, fill with water and bring to boil.
- ♥ Boil beans for about 10 minutes empty the pot and fill with fresh water, bring to boil and cook bean until just under cooked. Drain and set aside.
- ♥ In a flameproof casserole dish, add oil and onions cook until soft, add banana pepper and garlic and stir fry until aromatic.
- ♥ Add oregano and tomatoes; simmer for 15 minutes to develop flavour.
- ♥ Add beans and simmer until beans are tender (about 20 minutes depending on the beans)
- ♥ Serve with roasted vegetables.
- ♥ Enjoy!!
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