Veggi Bean Topped with Mushrooms

INGREDIENTS

• 2 spring onions
• ½ red orange
• pepper
• 10 baby plum/ cherry tomatoes
• 2 tsp coconut oil
• Good pinch of cinnamon (add more to taste)
• Good pinch of cayenne pepper (add more to taste)
• Salt and pepper 400g tin cannellini beans
• 2 tbsp tomato puree 4 large Portobello mushrooms
• 1 tsp dried thyme 100g baby spinach 1 tbsp balsamic vinegar (optional)

METHOD

1. Finely slice the spring onions, dice the pepper and quarter the tomatoes.
2. Heat 1 tsp coconut oil in a pan and sauté the spring onions, pepper, and tomatoes for 5 mins until softened. Stir in the cinnamon and cayenne pepper and season well.
3. Cook for 1 min. Drain and rinse the beans before adding them into the pan with the tomato puree and 75ml of water.
4. Cover and simmer over a low heat for 5 mins.
5. Preheat the grill. Put the mushrooms on a baking sheet with the stalks facing upwards. Melt the remaining coconut oil and mix with the thyme. Brush this mix all over the mushrooms and grill for 5 mins.
6. Stir the spinach into the pan with the beans and cook until just wilted.
7. Divide the mushrooms between 2 plates and spoon the beans evenly over the top.
8. Serve with a drizzle of balsamic vinegar

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Kind regards,
Michelle.