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Prep time
30 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
I am always up for a fight, especially when it involves food. So when a colleague suggested that meat had no taste, I argued...and then grew silent. Then he mentioned his love for Chilli sin carne, him being a vegetarian and all and this was born. I'll warn you up front, this is a useful one to have in the bag. The children LOVE it on pasta, it goes great with rice....is delicious in a grill lasagne and even works as a filling in a Cheat's ravioli.....it is not one to be trifled with. —Kitchen Butterfly
Ingredients
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1/4 cup
vegetable oil
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1
onion, thinly sliced
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1/2 teaspoon
coriander seeds, dry roasted and crushed
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1 teaspoon
cumin seeds, dry roasted and crushed
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1 teaspoon
tomato puree
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400 milliliters
passata or sieved tomato sauce
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1-2 cloves
garlic, minced or chopped in small bits
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1 teaspoon
paprika
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200 milliliters
vegetable stock (or made up with a stock cube and water)
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125g
kidney beans (from a tin, rinsed and drained)
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125g
white beans e.g cannellini (from a tin, rinsed and drained)
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1-2 teaspoons
granulated sugar
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chili pepper
, to taste
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salt and pepper,
to taste
Directions
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Heat oil in a pan on medium heat, and after a minute add sliced onions and a pinch of salt. Stir and let cook slowly till the onions begin to take on colour, about 5 minutes.
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Add the crushed coriander and cumin seeds and the tomato puree. Let cook for a minute or two, stirring all the time and then add the passata, garlic, paprika, stock, beans, sugar and chili pepper (if using).
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Let stew slowly on low heat for 20 minutes, stirring now and again. Taste and adjust seasoning as you desire.
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When ready, crush some beans using your cooking spoon to thicken, if the sauce is too thin.
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While the sauce is cooking, boil some cannelloni. You can make 'assemble your own' in which the sauce is stuffed into fully cooked cannelloni shells once it's ready.
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You can cook the cannelloni till 5 minutes from ready, then fill with sauce, top with some cheese and bake at 180 deg C for 10 - 12 minutes.
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