Mixed bean pasta sauce

Yield: 1 servings

Measure Ingredient
50 grams St Ivel Mono; (2oz)
1 \N Onion; chopped
1 \N Clove garlic; crushed
175 grams Mushrooms; sliced (6oz)
40 grams Plain flour; (1.5oz)
600 millilitres Vegetable or chicken stock; (1 pint)
5 millilitres Garam masala; (1tsp)
5 millilitres Ground coriander; (1tsp)
2½ millilitre Ground cumin; (0.5tsp)
\N \N Seasoning
175 grams French beans halved and streamed lightly; (4oz)
100 grams Frozen broad beans; (4oz)
1 \N 400 g; (14oz) can red
\N \N ; kidney beans,
\N \N ; drained
1 \N 400 g; (14oz) can chick
\N \N ; peas, drained
75 grams Cheddar cheese; grated (optional)
\N \N ; (3oz)

Melt St Ivel Mono in large saucepan. Add onion garlic and mushrooms and cook for 5 mins, stirring occasionally. Stir in flour and cook gently for 1 min, stirring.

Mix stock, spices and seasoning together. Remove pan from heat and gradually stir in stock.

Bring slowly to boil and continue to cook, stirring continuously, until mixture thickens.

Add beans and chick peas and mix well. Bring mixture slowly to the boil, cover and simmer for 10 mins, stirring occasionally.

If using cheese remove pan from heat, add cheese and stir well until cheese has melted.

Serve mixed bean sauce with boiled wholemeal pasta shape, tagliatelle, spaghetti or brown rice.

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