Tomato & Chilli Beans with Parsnip Mash

Serves 6

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

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.

TIP: You can also use pumpkin, kumara or swede for the mash.