Author Notes: I am always up for a fight, especially when it involves food. So when a colleague suggested that meat had no taste, I argued…and then grew silent. Then he mentioned his love for Chilli sin carne, him being a vegetarian and all and this was born. I’ll warn you up front, this is a useful one to have in the bag. The children LOVE it on pasta, it goes great with rice….is delicious in a grill lasagne and even works as a filling in a Cheat’s ravioli…..it is not one to be trifled with. —Kitchen Butterfly
Serves: 4
Prep time: 30 min
Cook time: 35 min
Ingredients
-
1/4
cup vegetable oil
-
1
onion, thinly sliced
-
1/2
teaspoon coriander seeds, dry roasted and crushed
-
1
teaspoon cumin seeds, dry roasted and crushed
-
1
teaspoon tomato puree
-
400
milliliters passata or sieved tomato sauce
-
1-2 cloves
garlic, minced or chopped in small bits
-
1
teaspoon paprika
-
200
milliliters vegetable stock (or made up with a stock cube and water)
-
125g
kidney beans (from a tin, rinsed and drained)
-
125g
white beans e.g cannellini (from a tin, rinsed and drained)
-
1-2
teaspoons granulated sugar
-
Chili pepper
, to taste
-
Salt and pepper,
to taste
Directions
- Heat oil in a pan on medium heat, and after a minute add sliced onions and a pinch of salt. Stir and let cook slowly till the onions begin to take on colour, about 5 minutes.
- Add the crushed coriander and cumin seeds and the tomato puree. Let cook for a minute or two, stirring all the time and then add the passata, garlic, paprika, stock, beans, sugar and chili pepper (if using).
- Let stew slowly on low heat for 20 minutes, stirring now and again. Taste and adjust seasoning as you desire.
- When ready, crush some beans using your cooking spoon to thicken, if the sauce is too thin.
- While the sauce is cooking, boil some cannelloni. You can make ‘assemble your own’ in which the sauce is stuffed into fully cooked cannelloni shells once it’s ready.
- You can cook the cannelloni till 5 minutes from ready, then fill with sauce, top with some cheese and bake at 180 deg C for 10 – 12 minutes.
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