Chilli Con Carne

Ingredients: Method: 375g  Nu-Vit Cannellini Beans 500g tomato puree 1 large onion, finely diced salt and pepper to taste 1 tablespoon paprika 1/2 cup oil 1 kg minced beef 1 tablespoon sugar 1 teaspoon tabasco sauce if desired   Cook pre-soaked beans in salted boiling water for 20-30 minutes or cook without soaking in a pressure cooker for 15 minutes. Heat the oil in a large saucepan and add the meat. Add onion and cook for 5 minutes. Stir in the paprika, sauce, tomato puree, sugar, salt, pepper and cooked drained beans. Simmer gently and stir occasionally. Cook for approximately 30 minutes. Garnish with diced red and green capsicum. Serves 4

Parsley & Bean Soup

Ingredients: Method: 350g  Nu-Vit Lima Beans 1 clove garlic, chopped 8 tablespoons oil 2 tablespoons parsley, chopped 250ml of water 2 chicken stock cubes salt and pepper to taste Croutons   Cook pre-soaked beans in salted boiling water for 20-30 minutes or cook without soaking in a pressure cooker for 10-15 minutes. Place the garlic in the saucepan with the olive oil and saute over medium heat under tender. Add the parsley and stir 2 or 3 times. Add the drained beans, salt and pepper. Cover and simmer gently for about 6 minutes. Put about 1/4 of the beans from the pan into a blender and puree. Return the puree to the pan, together with the water. Simmer for 6 minutes, then taste and check salt. Sprinkle each serving with fresh croutons and chopped parsley. Serves 4

Lentil & Spinach Curry

Ingredients: Method: Oil 1/2 onion, chopped 1 teaspoon curry 1 tablespoon parsley, chopped 1/2 teaspoon cumin powder 2 large tomatoes, diced 1 cup  Nu-Vit Red Split Lentils 8 spinach leaves Chilli paste if desired Fry the onion for 2-3 minutes without browning. Add the curry powder and cumin and stir for 1 minute. Add the tomato and parsley. Add the rinsed lentils. Cover with water and bring to the boil. Cover pan and simmer until lentils are nearly cooked (20 minutes.) Add water if necessary. Wash the spinach in cold water and drain. Add the spinach to the lentils and cook until spinach has softened. Stir spinach and lentils and season with chilli paste if desired. Serves 4

Blackeye Bean Casserole

Ingredients: Method: 250g Nu-Vit Blackeye Beans 425g can tomatoes 1 medium red onion, chopped 1 clove garlic, crushed 1/2 cup tomato paste 1 small green pepper, chopped 3 cups water 1/4 cup parsley, chopped 1/4 cup basil, chopped 500g baby mushrooms 310g can corn kernels, drained   Cover the beans with cold water overnight. Drain beans, place in medium saucepan with enough water to cover, bring to the boil. Boil for 30 minutes then drain. Combine beans, undrained crushed tomatoes, onion, garlic, paste, pepper and water in a large saucepan. Bring to the boil, reduce heat, cover, simmer for 1 hour stirring occasionally, or until beans are tender. Add parsley, basil, mushrooms and corn. Mix well and simmer for a further 15 minutes. Serves 4

Vegetable Hot Pot

Ingredients: Method: 2 tablespoons oil 1 clove garlic, crushed 1 small fresh chilli, chopped 2 medium onions, chopped 2 medium carrots, chopped 2 medium red peppers, chopped 425g can tomatoes 1/2 cup water 1 tablespoon tomato paste 310g Nu-Vit Red Kidney Beans, soaked and drained 90g mushrooms sliced 2 tablespoons parsley, chopped Heat oil in a medium frying pan and add garlic, chilli and onions. Stir over low heat for about 15 minutes or until onions are soft. Add carrots and pepper and stir for a further minute. Add undrained crushed tomatoes, water and paste and bring to the boil. Reduce the heat and cover and simmer for 10 minutes. Add beans and mushrooms. Simmer for 5 minutes. Sprinkle with parsley before serving. Serves 4

Broad Bean & Tofu

Ingredients: Method:   500g Nu-Vit Broad Beans, soaked 250g soft tofu, chopped 2 tablespoons orange juice 1 tablespoon basil, chopped 1 tablespoon mint, chopped     Boil beans until soft. Drain and process the beans with the remaining ingredients until soft. Spoon dip into a serving dish and refrigerate for 1 hour before serving. Serve with crunchy vegetables. Makes 1 Dip