out of dinnertime.
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“Providing slow-release energy, magnesium and fibre, this is the ideal meal for when you're feeling under pressure,” she observes.
Baked beans with peppers in a spicy harissa sauce
: 4-6
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Sat in water over the previous night
Two hundred and twenty-five grammes of dried kidney beans, soaked in water overnight.
2 tbsp olive oil
Knob of butter
2 onions, finely chopped
4-6 garlic cloves, smashed
2 tsp sugar
2 tsp cumin seeds
The ingredients are the tomatoes. They should be cored, deseeded, and diced.
1-2 tsp harissa paste
Two packs of 400-gram chopped tomatoes
Salt and pepper
A small amount of mint, finely chopped
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Chunks of bread (optional)
Natural yogurt (optional)
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1. Drain and rinse the butter beans and kidney beans. Place them into a large saucepan, cover with water, and bring to the boil. 2. Reduce the heat and simmer the beans for about 40 minutes, until they are tender.
2. Heat the oil and butter in a large, heavy-based saucepan over a medium heat, stirring in the onions, garlic and sugar and cook for 2-3 minutes until softened. Add the cumin seeds and peppers, and cook for a further 1-2 minutes, then add the drained beans and stir to coat well.
Add the harissa and tomatoes to the mixture and cook at a low temperature for 30 minutes. Season with salt and pepper to preference, then stir in half of the mint and finish with the remaining mint as a garnish. Serve with pieces of bread and a dollop of creamy yoghurt, if required.
Recipe from ‘The Cortisol Fix Recipe Book’ by Angela Dowden (Hamlyn, £18.99).
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