Provençal Beans

Once in a while it happens to all of us. When you talk on the phone with your dear ones you forget about the time. Me and my sister love to talk for hours. Today, while talking to her(btw, she lives in India) I forgot that my girl was coming home early from school. In the midst of our juicy gossip I saw my daughter coming with all her stuff hanging around her. I told my sister,”Sis, now you need to sleep and I need to cook. Good night.”
It was one O’clock p.m. And in crisis my brain works more than usual. I remember when we were in France I had a very simple dish called Provençal Beans. It had minimal ingredients but was loaded with proteins and vitamins. The taste was exquisite. It’s very easy to make and in no time a very healthy wholesome meal will be on the table. Serve it with cooked quinoa or with bread or with both.

Vegan Provençal Beans

Vegan Provençal Beans quinoa

Ingredients:
1 can red kidney beans(washed and drained)
1 Tbsp olive oil
1 small onion, cut in cubes
1/2 cup mixed bell peppers(red/green or yellow), cut in cubes
2 small tomatoes cut in cubes
3-4 cloves garlic crushed
1/2 teaspoon dried basil or 4 fresh basil leaves
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1/4 cup chopped parsley
1/2 – 1 tsp red chili powder(to satisfy my Indian palate)😉
1/2 cup tomato purée + 1/4 cup water
1/4 tsp sugar
Salt to taste

Method:
In a sauté pan heat oil and sauté onion and garlic till onion becomes transparent.
Add peppers, tomatoes, beans, herbs, salt, sugar, purée and water. Cover with the lid and cook for 2-3 mins so that everything incorporates well and water is also absorbed.
Switch off the burner and serve hot with cooked quinoa or with bread slices.

 

 

Minty Mint Chutney

We Indians love all kinds of chutneys. Chutneys can be made with different herbs (like coriander or mint) or vegetables. It is an integral part of our meal. Back in India my grandmother and my mother used to grind herbs and vegetables on a flat stone mortar with a rolling pestle. And with all the spices added in the paste.Yum..an impeccable taste it used to be. The taste still lingers. 🙂 Chutneys are so versatile, you can use them in any cuisine. Use it boldly and freely on salads, subs, marination, tortillas, sandwiches even on pizza and quesadilla, etc. My husband LOVES to eat it on pizza.

There are many ways to make Mint Chutney.You can also mix some coriander leaves. Some recipe also calls for yogurt, but the shelf  life is not good. But when serving it, you can add some yogurt. Yogurt makes chutney creamy and shiny. In my recipe I have added some roasted Bengal gram lentils (from Indian store) but it can easily be replace by roasted peanuts.

Roasted Bengal gram lentils

Mint Chutney

Ingedients:
1 1/2 cup Mint leaves
2 Tblsp Roasted Bengal gram lentils OR Roasted peanuts
2-3 Small green chili(more or less)
1 tsp Sugar
1 inch Ginger
1 Tblsp lemon juice or more for more tanginess
2 tsp sunflower oil
1/4 cup cold water( more if needed to grind)
salt to taste

Method:

Mix all the ingredients and grind together to a fine paste. If needed adjust the seasoning with lemon, salt, or sugar.

I have used a mortar and pestle to grind it. It gives a coarse texture which I love a lot personally. It is great as a spread on sandwiches.

Roasted Bengal gram lentils

Roasted Bengal gram lentils

Mint Chutney

You can also grind it in a blender for a smooth texture. Both taste good.
Store it in an air tight glass jar or in a ceramic jar in a refrigerator. Do not store it in any metal or plastic containers or else the chutney will spoil. It will stay good for a week . And if stored in a freezer it will stay good for a month.