Try this veggie friendly recipe for Tomato and Chilli Beans with Parsnip Mash. This delicious vegetarian take on a family classic is perfect for a mid-week Winter meal.
Tomato and Chilli Beans with Parsnip Mash Recipe
Serves 6
Ingredients
¼ cup olive oil
1 large onion, chopped
3 cloves garlic, crushed
2 small red chillies, chopped
1 tbsp ground cumin
1 tbsp smoked paprika
2 tbsp chopped thyme, plus extra
2 tbsp tomato paste
800g tomatoes
1 tbsp Worcestershire sauce
2 tbsp brown sugar
1 cup vegetable stock
800g cannellini beans, rinsed
400g butter beans, rinsed
1 tsp cumin seeds
50g soft feta, crumbled
green salad and bread, to serve
Parsnip Buttermilk Mash
500g parsnips, peeled, chopped
600g potatoes, peeled, chopped
2 cloves garlic, peeled
½ cup buttermilk
2 tbsp extra virgin olive oil
Method:
Preheat oven to 200°C.
Heat oil in a saucepan over medium heat. Add onion; cook, stirring, 8 minutes. Add garlic and chilli; cook, 2 minutes. Add cumin, paprika, thyme and tomato paste; cook 1 minute. Add tomatoes, Worcestershire sauce, sugar and stock. Bring to the boil; simmer 15 minutes. Add beans, simmer 10 minutes. Season. Transfer to a 1.8-litre-capacity ovenproof dish.
To make mash, boil parsnip, potato and garlic until tender. Drain, return to pan over low heat to dry. Mash.
Mix in buttermilk and oil. Spoon over beans. Sprinkle with cumin seeds, feta and extra thyme. Bake 20-30 minutes. Serve with salad
and bread.
Smart Tip:
You can also use pumpkin, kumara or swede for the mash.
For another delicious mid-week meal try our Winter Vegetable & Sourdough Nut Crumble Recipe.
