1 celery stalk
190gr of red bean to soak in water overnight (or in a can)
3 tomatoes (or whole tomatoes in a can)
A table spoon of coconut oil or olive oil
50cl vegetable broth
Ingredients for cornbread:
1 cup of cornflour
1 cup of whole wheat flour
1/4 cup of kernel corn
3/4 lukewarm water or alternative milk
1 tea spoon of yeast
Peel the tomatoes quick and easy!:
Remove the peduncle, make a cross on the bottom of the tomatoes.
Plunge the tomatoes in the boiling water for 10 minutes; then in cold water
Peel, dice, reserve.
Soak the red bean overnight
cook them takes around one hour (do not bring the water to boil) simmer.
Do the vegetable broth first and reserve.
Cooking the red bean:
Rince the bean and cook them for over one hour, they need to be really soft. When soft, drained and reserve.
Preheat the oven at 200 degree, in the meantime in a bowl pour 1 cup of cornflour, add 1 cup of whole wheat flour then 1/4 cup of kernel corn , slowly pour 3/4 lukewarm water or alternative milk, 1 tea spoon of yeast, sea salt, chilli flakes and mix everything. Pour the dough in muffins tins, bake for 30 mins.
In the meantime:
-While the bean and cornbread are cooking, prepare the tomates as advised earlier.
-In a pan, heat the oil at medium temperature and stir in the chopped onions.
-When they are caramelised, add the diced tomatoes and the vegetable broth.
-Cover, lower the heat and simmer for about 20 mins, stir from time to time.
-Add celery simmer for another 10 mins stir from time to time.
-Then add the red bean simmer for 15 a 20 mins.
-When the sauce starts to reduce, remove, dress the plate add 1/2 of an avocado sliced with a corn bread.