Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS is a really filling and nutritious meal made from beans and vegetables but don’t let that put you off, as it’s a great healthy choice and is easy to prepare. The harissa and red chilli give the dish a real kick but if you prefer a slightly milder flavour you can take one out.
1 tin cannellini beans
2 tbsp. oil
1 large onion, chopped
2 tins red kidney beans, washed and drained
2 cloves garlic crushed
1 small red chilli sliced
2tbsp. Harissa paste
2 red peppers, diced
2 carrots, diced
2 tins tomatoes
1 pint vegetable stock
150g button mushrooms
1 aubergine, diced
Salt and pepper
Heat the oil in a large pot and cook the onion with the peppers for a few minutes over a medium heat. When the onions are soft add the carrots, aubergines and mushrooms. Turn up the heat and cook for a further 5 minutes.
Add the garlic and mix well. Then add the remaining ingredients, except the kidney beans, and mix well. It should be quite liquid but don’t worry as it will cook down. Bring to a boil, then reduce to a simmer. Season with salt and pepper.
Cover with a lid and cook on a low heat for 45 minutes.
Remove the lid and add the kidney beans and cook on low for a further 15 minutes. The chilli should be reduced and have thickened.
Serve with toasted sourdough bread.