I don’t really know what to call this. It’s not gourmet and it’s not pretty, but it’s so simple to make and it’s pretty bloody good for you. It’s adaptable too and who doesn’t want a recipe up their sleeve where you can sub in or out depending on what you like and what you have? Plus…. 20 minutes till dinner is on the table!? Better than all that – everyone loves it. Even the babe. Even the husband.
Although I love to cook, I have never found the rhythm of meal planning and some nights I confess it gets to 5pm or 5.30pm or even 6pm and I still haven’t figured out what the heck I’m making for dinner. Since returning home from holiday I haven’t yet done my online meat order or had time yet to head to my favourite chicken shop. But thankfully I keep tins of all kinds in the pantry at all times and also thankfully I had purchased some basic veges to enable me to make this on the fly meal and you know what… everyone asked for seconds so what I originally assumed would be a real boring meal turned out to be a new family favourite.
You could make it with beef mince instead of the bacon, you could make it with sliced chicken thighs, you could make it with sliced schnitzel, you could make it without any meat.
However you want to make it, you can be confident knowing that it is crammed with vegetables, and it’s crammed with the goodness of chickpeas and black beans too. And tell me what kid doesn’t love food drowning in tomato sauce? Lucky for them and you this is the kind without all the sugar!
- 2 T olive oil
- 1 large brown onion, diced
- 3 carrots, washed and chopped
- 3 sticks celery, washed and chopped
- 1 x 400g tin of chick peas, drained
- 1 x 400g tin of black beans, drained
- 250g streaky bacon, chopped
- 2 x 400g tins of diced tomatoes
- 1 t salt
- freshly ground black pepper
- steamed rice to serve
- In a large lidded pot, heat the olive oil over medium heat.
- Add the onion and cook for 3 minutes. Add the celery and carrots and cook, stirring.
- Add the bacon and brown a little.
- Add the drained chickpeas and black beans and lastly the tinned tomatoes.
- Mix well. Reduce heat to a simmer and cover.
- Cook for 10 minutes until the carrots have softened slightly, but not turned to mush.
- Season with salt & pepper.
- Serve over steamed rice.