• 12servings
  • 260minutes
  • 124calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 75g (3 oz) dried kidney beans, soaked overnight

  2. 115g (4 oz) dried flageolet beans, soaked overnight

  3. 75g (3oz) dried lentils, soaked overnight

  4. 1 kg (2 lb) tomatoes, chopped

  5. 1 1/2L (2 1/2 pints) water

  6. 3 green chillies, chopped

  7. freshly chopped mushrooms

  8. 1 green pepper, sliced

  9. 1 red pepper, sliced

  10. 100g (4 oz) fresh green beans, trimmed

  11. 2 stalks celery, chopped

  12. 1 onion, chopped

  13. 1 red onion, chopped

  14. 1 packet extra firm tofu, drained, crumbled

  15. salt and freshly black pepper to taste

  16. chilli powder to taste

Instructions Jump to Ingredients ↑

  1. Drain and rinse kidney beans, flageolet beans and lentils. Combine in a large pot and cover with water; boil over medium high for 1 hour, or until tender.

  2. Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to the boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.

  3. Stir the tomatoes into the beans and add mushrooms, green pepper, red pepper, green beans, celery, onions and tofu. Season with salt, pepper and chilli powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.


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