175 g (6 oz) haricot beans, soaked overnight and drained
40 g (1 1/2 oz) margarine
1 onion, skinned and sliced
3 courgettes, trimmed and sliced
1 small green pepper, seeded and sliced
1 garlic clove, skinned and crushed
2.5 ml (1/2 tsp) ground coriander
2.5 ml (1/2 tsp) ground cumin
40 g (1 1/2 oz) plain wholemeal flour
600 ml (1 pint) vegetable stock
salt and freshly ground pepper
4 tomatoes, skinned and roughly chopped
30 ml (2 tbsp) tomato puree
15 ml (1 tbsp) wheatgerm
40 g (1 1/2 oz) margarine
1 onion, skinned and sliced
3 courgettes, trimmed and sliced
1 small green pepper, seeded and sliced
1 garlic clove, skinned and crushed
2.5 ml (1/2 tsp) ground coriander
2.5 ml (1/2 tsp) ground cumin
40 g (1 1/2 oz) plain wholemeal flour
600 ml (1 pint) vegetable stock
salt and freshly ground pepper
4 tomatoes, skinned and roughly chopped
30 ml (2 tbsp) tomato puree
15 ml (1 tbsp) wheatgerm
method
1. Put the beans into a pan, cover with water and bring to the boil. Lower the heat and simmer for about 1 - 1 1/2 hours or until the beans are tender. Dram.
2. Melt the margarine in a large saucepan and add the onion, courgettes, green pepper, garlic and spices. Fry gently for about 15 minutes or until the vegetables are soft.
3. Stir in the flour and cook for 2 minutes. Gradually stir in the stock and bring to the boil to thicken, then season well.
4. Stir the tomatoes into the pan with the beans and tomato puree. Cover and simmer gently for 35 minutes, until all the vegetables are tender. Spoon into a warm serving dish and sprinkle with the wheatgerm.
2. Melt the margarine in a large saucepan and add the onion, courgettes, green pepper, garlic and spices. Fry gently for about 15 minutes or until the vegetables are soft.
3. Stir in the flour and cook for 2 minutes. Gradually stir in the stock and bring to the boil to thicken, then season well.
4. Stir the tomatoes into the pan with the beans and tomato puree. Cover and simmer gently for 35 minutes, until all the vegetables are tender. Spoon into a warm serving dish and sprinkle with the wheatgerm.
serving amount
serves 4
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