Middle Eastern Style Runner Beans with Wild Rice

🧂 Ingredients

• 4 tbsp coconut oil
• 2 onions
• 3 garlic cloves

  (finely chopped/crushed)
• 1.5 tsp cumin
• 1 tsp paprika
• 1 can black beans

  (drained and rinsed)
• 400 g tomato passata
• 400 g runner beans

  (topped, trimmed and cut into 1.5cm slices on the diagonal)
• 250 ml vegetable stock
• 120 g wild rice
• salt and pepper
• 8 tbsp natural yoghurt

  ((optional))
• 50 g sliced almonds

  ((optional))

Instructions

• 1 Put the oil on to heat in a large pan and peel and chop the onion.
• 2 Cook the onion on a low heat for 10-12 minutes until soft.
• 3 Whilst the onions cook, chop the runner beans. Cut off the ends and trim off the
  sides to remove strings (especially if they are larger or older beans. Younger
  beans will not need much removed). Cut into 1.5cm slices on the diagonal.
• 4 Add the garlic, cumin and paprika to the onions. Turn the heat up slightly and
  cook for another couple of minutes.
• 5 Add the black beans, tomatoes, runner beans and stock. Bring to the boil, cover
  and simmer gently for about 40-45 minutes, until the runner beans are very soft.
• 6 Whilst this is cooking, boil the rice for around 35-40 minutes or until it has
  split down the middle so you can see the white middles. It should have some
  bite, but not be hard/crunchy.
• 7 Season the beans mix with salt and pepper to taste and serve on top of the
  drained rice, topped with a dollop of yoghurt and a sprinkling of sliced
  almonds.

Nutrition Info