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Janella Purcell

Bean Burritos with Quinoa


Serves 4

Ingredients

  • 1 onion, sliced
  • 1 tbls olive oil
  • 1 tbls each of ground paprika, chilli, garam marsala, cumin and turmeric powder
  • 1 cup each of dried kidney and borlotti bean
  • ½ cup coriander stems, finely chopped
  • 1 can whole peeled tomatoes
  • 2 tbls tomato paste
  • 1 stick of kombu
  • 1 litre water
  • 1 tbls sea salt
  • 1 pkt mountain bread (not wheat)
  • ½ cup red quinoa
  • 2 cup coriander leaves

Method

  1. Sift through the dried beans to remove any stones or bits of grit.
  2. Soak them overnight in plenty of water.
  3. Next, saute the onion in the oil until translucent, about 2 minutes.
  4. Add all the spices at once and stir.
  5. They’ll start to stick, so add a tbls of water.
  6. Now add the drained beans, coriander stems, tomatoes, paste and kombu.
  7. Add the water and bring to the boil, then lower to a simmer.
  8. Cook for about an hour or until the beans are soft.
  9. Keep topping up with water if needed. Season
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