Post by Jen on Oct 9, 2005 11:48:35 GMT 1
Hedgies been experimenting again, and I've come up with a right corker!
2 dessert spoons Olive oil
2 cloves Garlic, chopped
qaurter of an Onion,chopped
Half Cougette ( zuchini ) chopped
7 black Olives, chopped
8 oz can kidney Beans
6 black Peppercorns
dash soy sauce
Heat the oil in a pan, add the Peppercorns and stir for a few mins. Then add the Onion, Garlic, Olives, Courgette - cook for 6-7 mins stirring all the while. Drain and add the kidney Beans and keep stirring and cooking for 5 mins. Take off heat. Blend the whole lot with a blender, add a dash of soy sauce and stir.
This is great hot or cold, I especially like it with warm wholemeal pitta bread.
I make this every week and keep it in the fridge and as I don't like to waste food I chuck in basically what veggies need using up. I've added Asparagus and Aubergine before and they both work really well.
This recipe is so quick and easy and simply delicious, great for when you want a quick snack.
2 dessert spoons Olive oil
2 cloves Garlic, chopped
qaurter of an Onion,chopped
Half Cougette ( zuchini ) chopped
7 black Olives, chopped
8 oz can kidney Beans
6 black Peppercorns
dash soy sauce
Heat the oil in a pan, add the Peppercorns and stir for a few mins. Then add the Onion, Garlic, Olives, Courgette - cook for 6-7 mins stirring all the while. Drain and add the kidney Beans and keep stirring and cooking for 5 mins. Take off heat. Blend the whole lot with a blender, add a dash of soy sauce and stir.
This is great hot or cold, I especially like it with warm wholemeal pitta bread.
I make this every week and keep it in the fridge and as I don't like to waste food I chuck in basically what veggies need using up. I've added Asparagus and Aubergine before and they both work really well.
This recipe is so quick and easy and simply delicious, great for when you want a quick snack.
