While I am scheming another sweet recipe (thanks to Anthony for putting himself on the line to help me test!! 😉 ), today I made a simple and heart healthy (as little as ½ cup of cooked beans a day is known to lower your cholesterol) lunch that anyone can make and everyone should get behind. It’s full of protein rich beans cooked to perfection in a heady concoction of herbs, garlic and wine, served with grilled spring veggies, a smattering of vegan feta and a sprinkling of crunchy and toasty almonds.
I made mine using dry beans as I am not too keen on tinned, but you can use tinned if you would rather. What sparked this simple meal idea was a realisation that we’ve been having too much pasta lately. We are both pasta fiends and pasta is quick and easy so that’s something I tend to gravitate towards when I cannot be bothered to plan, especially that I happen to have a lot of wild garlic pesto in my fridge right now. It’s just too easy. As it is good to vary your meals, I’ve decided to come up with an easy bean stew that I can top with some charred veggies and other goodies to make it more interesting and nourishing. Enjoy!
bunch of asparagus 2 zucchinis, cut in half lengthwise vegan feta, homemade or shop-bought chopped and toasted almonds fresh mint leaves, torn chilli flakes (optional)
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