 |
||
 |
|
|
Serves 4
Ingredients
- 15ml/1 tbsp olive oil
- 30ml/2 tbsp soy sauce
- 1 garlic clove, crushed
- 5ml/1 tsp Chinese five spice powder
- 2.5 ml/ half tsp grated fresh root ginger
- 150ml/quarter pt vegetable stock
- 175g/6oz/1 cup pinto beans, soaked & boiled
- 1 red pepper, chopped
- 200g/7oz/1 small can chopped tomatoes
- 4 courgettes, sliced
- 1 onion, chopped
- 225g/8oz mushrooms, sliced
- Heat oil and sauté the garlic and ginger very gently for 2 minutes.
- Add the beans and the remaining ingredients, bring to the boil, cover and simmer for 20 minutes.
- Season to taste, then serve hot with lots of crusty bread.
