Chilli beans with mushrooms and silverbeet

Chilli beans with mushrooms and silverbeet

By
From
Cooking from memory
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 teaspoons olive oil
1 onion , finely chopped
2 garlic cloves, crushed
1/4 teaspoon chilli flakes
200g mushrooms, chopped
1 x 720g can mixed beans
1 x 440g can diced tomatoes
1 x 420ml can tomato soup
1/2 bunch silverbeet, roughly chopped
salt
pepper

Method

  1. Heat the oil in a saucepan and sauté the onion, garlic and chilli flakes for 5 minutes. Add the mushrooms and cook for another 5 minutes, until they start to release their juices. Add the beans, diced tomatoes and tomato soup. Gradually add the silverbeet and stir to combine. Simmer, covered, for 1½ hours, stirring occasionally.
  2. Remove the lid and cook, uncovered, for a further 30 minutes. Season to taste. Serve with polenta or rice.
Tags:
Jewish
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