This is another one of my bulk-cook freezer options, making a huge pot of rich and smoky beans that can be served so many ways. This recipe does take a while (don’t forget to soak your beans the day before!), but the actual hands-on time is minimal. I love the fact this recipe uses no cans, instead relying on fresh tomatoes and dried beans and lentils, just how nature intended.
Serves 12
+ dairy free
+ gluten free
+ vegetarian
+ vegan
Ingredients
Cumin seeds
Coriander seeds
Cinnamon stick
Brown onions, peeled and halved
Garlic cloves, peeled
Long red chillies
Olive oil
Ripe tomatoes, roughly chopped
Tomato paste
Golden syrup
Smoked paprika
Ground nutmeg
Dried green lentils, rinsed
Dried red lentils, rinsed
Water
Dried black beans, soaked in water for 24 hours
Dried kidney beans, soaked in water for 24 hours
Fine salt
Method
This recipe can be found on page 147 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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