Savory Kosher Beans And Vegetables Recipe

About this recipe

A hearty and flavorful dinner dish featuring a medley of beans, bell peppers, and a savory sauce. Perfect for those seeking a satisfying and kosher-friendly meal.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 100G Fresh Spices Fresh Small Green Chillies
• 400 G Natco Red Kidney Beans 400 G
• 700G Perello Judion Butter Beans, 700G
• Black Beans 1 Kg Feijao Preto, Black Beans 1Kg
• 700G Heinz Tomato Ketchup 700g
• 100G Pommery Espelette Pepper Mustard, 100G
• 250G The London Honey Co Ginger & Turmeric Honey, 250G
• 400G Natoora Organic British Leeks
• 600G Picard-Organic Courgette Slices
• - Knorr Stock Cubes Vegetable
• - Schwartz Garlic Powder 480g
• - Kikkoman Soy Sauce

Instructions

1. 1. Heat a large pot over medium heat and add 1 tablespoon of olive oil.
2. 2. Add 1 cup of diced leek and 1/2 teaspoon of garlic powder to the pot. Sauté for 3-4 minutes until fragrant and softened.
3. 3. Stir in 2/3 cup of diced courgette and 1/2 teaspoon of minced green chili. Cook for another 3-4 minutes until the courgette begins to soften.
4. 4. Add 1 cup of kidney beans, 1 cup of butter beans, and 1 cup of another bean variety of your choice (e.g., black beans or chickpeas) to the pot.
5. 5. In a small bowl, mix 3/4 cup of ketchup, 1 tablespoon of mustard, 2 tablespoons of honey, 1 teaspoon of soy sauce, and 1 teaspoon of vegetable stock cubes dissolved in 1/2 cup of hot water. Pour this mixture into the pot.
6. 6. Stir everything together and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 30-45 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
7. 7. Taste and adjust seasoning if needed. Serve hot with cornbread or your favorite side dish.