Silverbeet and chilli beans

This bean mixture gets better with age, so making it a day or two in advance will only enhance the flavours. It is also perfect to spoon over a baked potato with a blob of sour cream.

Ingredients

2 Tbsp	Olive oil
1	Onion, chopped
2 cloves	Garlic, chopped
1 stick	Celery, sliced thinly
1	Carrot, sliced thinly
½ tsp	Chillies (Main)
¼ tsp	Paprika
1	400g can chopped tomatoes
2 tins	Mixed beans, (390g each), drained (Main)
2 cups	Silverbeet, shredded (Main)
1 serving	Salt and freshly ground black pepper
6 servings	Cooked brown rice, to serve

Directions

1. In a large pot warm the oil. Add the onion, garlic, celery and carrot, cooking for 5 minutes until lightly browned.

2. Add the chilli and paprika, stirring through for 2 minutes until fragrant. Add the tomatoes and beans, bringing to a simmer for 10-15 minutes until slightly thickened. Add the silverbeet and cook for a further few minutes until wilted and softened.

3. Season with salt and pepper.

4. Serve hot with cooked steaming brown rice.

See more of Angela's high fibre recipes

• Leek and white bean soups
• Chickpea and pumpkin satay