125g Soya mince
375 ml Stock (chicken or vegetable)
800 g Chopped tomatoes
400 g Kidney or cannellini beans
1 Clove garlic
1/2 Red pepper
Tomato puree (a squirt!)
Celery salt, mustard seeds, ground cumin, thyme, oregano – all to taste
Feta (optional) and spring onions to garnish
Spinach (to serve)
First soak the soya mince in the stock, adding a tablespoon of olive oil. Leave for as long as you can to absorb all the water. In a large saucepan gently soften the onion, chilli, red pepper and garlic. Add the soya mince and chopped tomatoes. Bring to the boil then turn down to simmer. Add the beans and then add all the spices – adjusting quantities to taste, season with a good amount of fresh black pepper and some himalayan rock salt. You may need to add a little water if it’s too dry. Allow all this to simmer very gently for as long as you possibly can! The longer it cooks for the better it will be as it gives the tomatoes a chance to really cook properly and lose their acidity. Once the beans are cooked through and it’s been simmering away for as long as you could leave it for, serve. I like to serve it on a bed of spinach, sprinkled with some feta cheese and finely chopped spring onions ( you could also add a dollop of live yoghurt).
This should serve 2 – 3 people.