½ sweet onion (diced)
1 clove of garlic (crushed)
1 yellow pepper (diced)
1 cup cannellini cooked beans
1 tsp. tomato paste
½ cup vegetable stock
2 celery sticks (diced)
1 sweet potato (or yam) (baked or boiled and diced)
1 cup of previously blanched BIO-BUD sprouted Mung beans*
1 zucchini sliced
1 tbsp. olive oil
1 tsp. sweet paprika salt & pepper
½ cup chopped coriander
1
Pan fry onion, garlic, yellow pepper, and cooked cannellini beans. Add tomato paste and cook for 1 minute. Add ½ cup of vegetable stock, diced celery , sweet potato and blanched Bio-Bud mung beans stir and cook for 5 min.
While this is cooking, put the olive oil in a pan over a medium heat. Add slices of zucchini and gently fry until lightly brown on both sides. Set aside.
Add paprika, salt and pepper to your cannellini beans and cook for another 2 min.
Add chopped coriander and serve with the pan-fried zucchini on the side.
*To blanche BIO-BUD sprouted mung beans, submerge in boiling water for 8 mins and then rinse them under the cold tap for 3 minutes.
Ingredients
½ sweet onion (diced)
1 clove of garlic (crushed)
1 yellow pepper (diced)
1 cup cannellini cooked beans
1 tsp. tomato paste
½ cup vegetable stock
2 celery sticks (diced)
1 sweet potato (or yam) (baked or boiled and diced)
1 cup of previously blanched BIO-BUD sprouted Mung beans*
1 zucchini sliced
1 tbsp. olive oil
1 tsp. sweet paprika salt & pepper
½ cup chopped coriander
