1 hr 30 mins
Not Too Tricky
serves 6
About the recipe
Beans are healthy and nutritious: they’re a source of fibre, protein and other important vitamins and minerals, and they count as one of your 5-a-day!
Ingredients
2 medium leeks
2 sticks of celery
2 red peppers
2 cloves of garlic
olive oil
2 teaspoons sweet smoked paprika
1 teaspoon ground cumin
handful of ripe cherry tomatoes
1 tablespoon brown sauce
500ml passata
2 x 400g tins of mixed beans
optional: a few sprigs of fresh flat-leaf parsley
Top Tip
EASY SWAPS
Feel free to swap the leek for a white onion, if you like.
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go. Note that a child’s portion size will differ depending on their age, gender and physical activity levels.
Method
- Trim and wash the leeks and celery and deseed the peppers, then roughly chop them all. Peel and finely chop the garlic, then use the cross-chop method to run your knife through all the vegetables.
- Heat 1 tablespoon of oil in a large ovenproof casserole pan over a medium heat. Add the leeks, celery, red pepper and garlic and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
- Add the spices and cook for a further 2 minutes, then add the remaining ingredients, refilling one of the bean tins with water and adding that to the pan, too.
- Stir well and bring to the boil, then turn the heat down to a simmer and cook for 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
- Have a taste and see if you think it needs a pinch of salt or pepper, then roughly chop and scatter over the parsley (if using).
- Delicious served on a baked sweet potato, or with brown rice and a nice chopped green salad.
Tags
