Black Bean Bolognese

Black Bean Bolognese

This delicious recipe comes from our Recipe of the Month winner, Caroline AKA Suppers in Season. Caroline is a food blogger who creates mouth-watering recipes using nutritious, seasonal foods - and we are definitely craving this Black Bean Bolognese! Perfect for rustling up for Meat-Free Monday, and made using store cupboard staples.

Serves 4 people 10 minutes preparation time 50 minutes cooking time

Ingredients

300g Rizopia spaghetti 

1 small red onion

2 cloves garlic

50g mushrooms

400g can of cooked black beans

400g can of chopped tomatoes

1 tsp Worcester sauce

1 tsp dark soy sauce 

½ tsp ground cinnamon 

1 tsp oregano or savoury (fresh or dried)

 

Method

Fry the onion and garlic in a little vegetable oil in a large saucepan over a medium heat until softened but not brown (around 10 minutes). Add the mushrooms and cook for about 5 more minutes. 

Add the black beans (drained), canned tomatoes, Worcester sauce, soy sauce, cinnamon and herbs, and mix together. 

Leave to simmer gently for around 30 minutes with the lid on. When you put your pasta on, remove the lid and turn up the heat to let a little of the liquid boil off so the sauce thickens. Season to taste.

Cook your Rizopia rice pasta, following the packet instructions and serve with the “Bolognese”. Flat bread and green salad make great sides too!

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