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Joy’s Favourite Bean Mix

Ingredients1 tin each of Red Kidney Beans, Butter Beans, Pinto Beans, (Drained)

1 tin each of Mixed beans in Tomato sauce, Chopped Tomatoes

(tins are the 15 oz/425gm size)

8 ozs mushrooms, sliced

2 large onions sliced

1 pepper thinly sliced

large pinch mixed herbs

garlic clove (or teaspoon of garlic puree)

1 tablespoon tomato puree

4ozs grated cheese

In a large saucepan fry onions, peppers and mushrooms till soft, then just add the rest of the ingredients….make sure that the beans are drained well (not the mixed beans in tomato sauce.. add all the sauce as well)

Stir well, bring to boil then add cheese…you can now serve immediately or put into a moderately hot oven for 20 to 30 minutes. Freezes well, but thickens up so you might need to add a little extra liquid.

We eat it either with a baked potato or crusty bread

(I can eat this any time)

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1 large onion sliced

1 pepper chopped

2 carrots, 2 leeks, 2 sticks of celery all sliced

6 ozs mushroom, sliced

small tin chopped tomatoes

15 oz tin red kidney beans drained

Fry carrots, celery, pepper, leeks in a large saucepan in a little oil, Cook gently for about 10 minutes with a lid on the pan.

Then add mushrooms, tomatoes, kidney beans a good pinch of paprika and salt and pepper to taste.

Cover and cook for about 10 to 15 minutes

This goes best with mashed or plain boiled potatoes

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4 ozs split red lentils

2 onions, sliced

8ozs mushrooms chopped fairly small

15 oz chopped tomatoes

2 garlic cloves or heaped teaspoon garlic puree

2 tablespoon tomato puree

oregano

Just cover lentils with boiling water and cook for about 10 minutes till soft. keep an eye on the water to see that it doesn’t boil away…add a little more water if needed…don’t drown them!!

While they are cooking fry onion and mushrooms in a little oil till soft. Add to cooked lentils.. they should be soft and dryish.. not wet. Add rest of ingredients to the mix and simmer gently for about 10 minutes…just long enough for your spaghetti to cook.

(also good on a baked potato)

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8oz green lentils (these are more ’meatier’ then the red split lentils…you could use brown lentils instead)

15oz tin chopped tomatoes

2 large onions sliced

clove garlic or garlic puree large pinch mixed herbs

Mashed potatoes for topping…about 1 ½ lb.

Cover lentils with boiling water and boil gently till tender…these take about 45 minutes to soften.. then drain

In a large saucepan fry onion in a little oil till soft, add garlic, herbs, tomatoes, drained lentils and salt and pepper to taste.

(Lentils tend to need quite a bit of salt but always add afterwards, as it will harden them if added to cooking water)

Spoon mixture into a shallow greased dish, top with your mash and bake in oven 200’C 400’F or Gas 6 for about 45 minutes