Having eaten and drunk our way around two cities for a week, and enjoying hotel breakfasts a little too much, I thought it was high time to get back to Slimming World. Tonight's supper was served with water, I wonder how long that will last?
This wonderful store cupboard recipe was adapted from Jack Munroe's book, and you can find the recipe here.
1 x 400g tin kidney beans
1 x 400g tin chick peas
2 garlic cloves
2 tsp spicy paprika
1 x 400g tin tomatoes
1 tsp marmite
1 stock cube
Cook from frozen Iceland SW meatballs (optional). Sound gross but they're good quality.
Drain and rinse the beans.
Chop the garlic finely (the only reason I didn't use onion too was that I didn't have any). Fry gently in fry light, adding the paprika. When it dries out as a splash of water. If you don't like it so spicy use sweet smoked paprika.
Add the tomatoes and half a tin of water. Add the marmite and the stock cube and bring to the boil then reduce to a simmer. If using, add the meatballs. Stir to break up the stock cube. Simmer for 15min.
Add the beans and simmer until reduced and a bit thicker.