Peri-Peri Bean Bredie
You will not miss the meat with this deeply flavoured vegetarian bredie. We found it improves a lot on standing, so make it a few hours or the day before. It freezes exceptionally well.
YOU WILL NEED
- 3 T (45 ml) canola oil
- 2 large onions, chopped
- Ina Paarman’s Green Onion Seasoning
- 6 cloves of garlic, sliced
- 1 T (15 ml) cumin
- ½ cup (125 ml) Bulgar wheat or rice
- 2 cups (500 ml) water
- 1 T (15 ml) Ina Paarman’s Vegetable Stock Powder
- 400 g tin chopped tomatoes
- 400 g tin butter beans, drained
- 400 g tin red kidney beans, drained
- 3 T (45 ml) soy sauce
- 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
- 3 T (45 ml) Ina Paarman’s Coriander Pesto
- ½ cup (125 ml) walnuts, pecans or macadamia nuts, roughly chopped
- 1 avocado, cubed
- 1 red onion, finely sliced
- 1 cup (250 ml) full cream yoghurt
- fresh coriander (optional)
Sauté the onions, seasoned with Green Onion Seasoning, in the oil until soft and beginning to brown.
Add the garlic and cumin and stir-fry for 1 – 2 minutes until aromatic.
Add Bulgar wheat and stir through. Add the water, Vegetable Stock Powder, tomatoes, both tins of beans and soy sauce.
Simmer gently for 20 minutes.
Add Peri-Peri Sauce and Coriander Pesto. Stir through.
Bring back to the boil for 5 minutes. Taste for seasoning. Add nuts. Can be served straight away, but will improve on standing.
Serve topped with avocado, red onion, yoghurt and fresh coriander.
Rice is a good accompaniment and will ‘stretch’ the meal.