Updated: Sep 6
Borlotti Bean Goodness Bowl
This is a great recipe that can be changed around to suit most tastes. I made this one with a Thai flavoured feel and added lots of veggies I had in the garden. With a base of Borlotte beans, stock, herbs & coconut milk it is perfect for the cooler days. Full of fibre & protein, the dish is easily on digestion with anti inflammatory herbs and spices along with the antioxidant alkalising goodness of whatever veggies you choose. A great one to make before hand and keep in the fridge for heating up the next day for lunch with a crunchy roll or toasted croutons.
1 large onion, diced
6 cloves of Garlic diced or garlic paste
1 can cannelloni Beans, rinsed and drained
2 tablespoons coconut milk
1 tsp dried thyme or big handful from the garden
1/2 teaspoon Italian seasoning
Sprig of Rosemary
1/2 tsp red pepper flakes
2 bay leaves
1/2 lime or lemon
5 cups vegetable stock
Salt & Pepper to taste
Veggies whatever you fancy ( carrots, celery, broccoli, cauliflower, capsicum, zucchini)
In a large pot over medium heat, splash in some olive oil and sauté the onions, garlic and the hard veggies such as carrots & celery. Stir and allow to cook until softened. Stir in white beans, coconut milk, thyme, pepper flakes & Italian seasoning. Combine and then pour in vegetable stock. Season with salt, add the bay leaves and sprig of rosemary. Bring pot to a low boil and allow to cook for 10 minutes. Add all the soft green veggies on top such as broccoli, zucchini, cauliflower & capsicum. Put the lid on and lightly steam veggies on the top.
Serve up when the veggies are the way you like them. I think its best to keep them a bit on the crunchy side for extra nutrient benefits. Once served in your bowl squeeze in a bit of lime or lemon and you have yourself a nourishing bowl full of veggies and some plant based protein.