- Makes 6–8 portions. Suitable for freezing.
- You can use whatever tinned pulses you like: my preference is shown below.
- You can use dried pulses, if you like, but it takes much longer. If so, use 150g of each type of dried pulse (instead of a 400g tin), then soak and cook according to the instructions on the packet before following the below recipe.
- 1 knob butter
- 1 onion (finely chopped)
- 1 carrot (finely chopped)
- several cloves of garlic (finely chopped)
- 1 stick celery (finely chopped)
- 400g tin chickpeas
- 400g tin red kidney beans
- 400g black-eyed beans
- 2 pints / 1 litre vegetable stock
- chilli powder to taste (I use about ⅓ teaspoon of extra hot—don't overdo it!)
- Drain and rinse all the pulses thoroughly (especially the kidney beans!).
- Melt the butter in a big pan.
- Soften (don't brown) onion, carrot, garlic, and celery in butter.
- Add pulses and chilli powder and stir.
- Cover in stock, bring to the boil and simmer for 20–30 minutes.
- Remove about ⅓ of the mix from the pan into a bowl.
- Blitz the remainder.
- Return the missing third, to give you some nice, chunky bits.
- Eat with plenty of crusty bread.