A brew of tea brings out the subtle flavours of the beans with this dish. Canned beans can be used but it is so much tastier to prepare your own. If you use canned beans, bring to boil and reduce cooking time to 15 minutes.
Rinse 1 tbsp each of your favourite selection of dried pulses in a dish and cover with cold water then leave in the fridge to soak overnight. I used pinto beans, butter beans, yellow split peas, red and green lentils.
Brew a quarter cup of black tea and place in with the pulses in a deep pan. Bring to boil and boil for 10 minutes.
Add all of these to the pan:
Diced - 1 carrot, 1" round of sweet potato, 1 shallot, 1 fresh tomato, 3 sundried tomatoes (from a jarred in oil), 3 garlic cloves, 4 broccoli florets
Shred half a leek.
Rough chop pieces of red, green and yellow bell peppers (quarter of each).
Brush any dirt from 4 button mushrooms and leave whole.
A handful of washed spinach.
Thin slices of chorizo as much as you fancy.
1 tsp balsamic vinegar.
1 tbsp tomato paste.
In a bowl - 1 tbsp white pepper and hot dried paprika, 10 grinds of fresh milled black pepper and herb/garlic salt.
Add about eighth of a pint of more boiling water and bring it all back to the boil then turn down heat to simmer for another 40 minutes whilst continuing to check the water level which should have mainly boiled off by this time but drain any additional off with a slotted server before serving.
What's great about pulses
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