Top Tips:
These quantities are for generous servings.
Use less smoked paprika if you don’t want as much heat
Stir parsley or chives through the rice before serving, if you have any.
Use chopped tomatoes instead of passata.
100
100
Serves:
1
large onion(s) (diced)
800
g
tinned pinto beans
3
tsp
garlic (crushed or from a tube)
3.5
tsp
smoked paprika
2.5
tsp
oregano
0.5
tsp
sage
1
tbsp
tomato puree
300
g
tomato passata
0.3
pinapple
12.5
g
marmite
1.5
tsp
ketchup
Recipe submitted by: Nathan Truesdale, FoodCycle Hucknall volunteer
Equipment needed: Hob and frying pan.
In a large pan, sweat the diced onions down in salt and oil. Add the garlic and fry until fragrant.
Next add the smoked paprika, oregano, sage and tomato puree. Fry for 2 minutes. Add some hot water if it catches.
Add passata, stir and leave on low heat.
Meanwhile, dice your pineapples into generous chunks and then flambé these off in the pan with a little oil before adding to the sauce.
Wash the beans thoroughly and drain, then add to sauce and warm through.
Serve with rice.
These quantities are for generous servings.
Use less smoked paprika if you don’t want as much heat
Stir parsley or chives through the rice before serving, if you have any.
Use chopped tomatoes instead of passata.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook