MIXED BEAN HOT POT WITH ASIAN SPICES

Serves: 1, Calories: 180, Fat:8.8g

Ingredients:
1 cup red kidney beans - cooked
1 cup white beans - cooked
500ml vegetable stock (variable)
2 onions - shredded
4 clove garlic - chopped
2 tsp. lemon grass - finely shredded
3 spring onions
6 tomatoes - chopped
1 chili (very mild)
1 lemon leaf - finely shredded
12 Thai basil leaves - finely shredded
2 tsp. soya sauce



Method:

Place 2 Tbs. of the vegetable stock in a saucepan and add the shredded onion and chopped garlic. ‘Fry’ over medium heat until softened, adding a little extra stock if it becomes too dry. Add the lemon grass and tomatoes and simmer until cooked, adding more stock if it becomes too dry. Add the chili and season with soya sauce. Add the cooked beans and sufficient vegetable stock to just cover. Bring to the boil and cook for 5 - 10 minutes or until the beans are heated through, but remain whole. Adjust seasoning if necessary. Spoon into serving dishes and garnish with finely shredded lime leaf, spring onion and basil leaves.



Makes a complete meal when served with a small side salad of lettuce, diced tomato, diced cucumber and Chiva-Som garlic vinaigrette with extra coriander.