Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 2 \N | Cm; (1in) piece of fresh |
| \N \N | ; root ginger, peeled |
| \N \N | ; and grated finely |
| 1 \N | Onion; chopped |
| 1 \N | Garlic clove; chopped |
| 1 \N | Green pepper; de-seeded and |
| \N \N | ; chopped |
| ½ teaspoon | Cumin |
| 2 \N | Celery sticks; chopped |
| 2 \N | Carrots; chopped |
| 1 \N | Courgette; chopped |
| 1 \N | 397 gram can chopped tomatoes; (14oz) |
| 150 millilitres | Vegetable stock; (1/4 pint) |
| ¼ teaspoon | Chilli powder |
| ½ teaspoon | Dried oregano |
| 1 \N | 432 gram can red kidney beans; drained (15oz) |
| 1 \N | 439 gram can butter beans; drained (15oz) |
1. Heat the oil in a pan and fry the ginger, onion, garlic and green pepper for 5 minutes.
2. Add all the remaining ingredients, except the beans, and simmer over a low heat, covered, for 30 minutes.
3. Add the beans and simmer for a further 5 minutes.
4. Serve with freshly cooked pasta.
Converted by MC_Buster.
NOTES : This sauce is exceptionally easy to make and the ginger gives it a special flavour. Serve with tortelloni or fusilli tricolori.
Converted by MM_Buster v2.0l.