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<\/a><\/p>\nYou can use beans in stir-fries, home-made spread, soups and stews and many other vegan dishes. But every now and then I like them as a taco filling \ud83d\ude42<\/p>\n
Just lately I’ve been experimenting with fruity additions like persimmon in my stir-frys. It was amazing! So I tried it in my favourite bean taco filling. It goes very well with the chilli! If you don’t have persimmons you could also use mango or peaches.<\/p>\n I have used dried beans, which I first soaked in water over night and then cooked. To have a little stash of cooked beans at hand you can always cook up a big batch and freeze it in portions. Just defrost them or rinse in a sieve with warm water when you need them \ud83d\ude42<\/p>\n Makes filling for approx. 12 tacos:<\/strong><\/p>\n 3\/4 cup dried beans (160g), soak them overnight and cook them until soft 1 small onion, finely chopped 1 capsicum, finely chopped 1 tablespoon freshly ground flax seed<\/p>\n Lettuce, tomato and other ingredients for additional taco filling.<\/p>\n Preparation:<\/strong><\/p>\n 1. Heat olive oil or water in frying pan. Add chopped onion and cook until golden brown.<\/p>\n 2. Add chopped capsicum and persimmon and cook until tender.<\/p>\n 3. Add passata, chilli, salt and beans and simmer for a few minutes.<\/p>\n 4. Just before serving, mash the beans roughly with a potato masher. Then stir in the freshly ground flax seeds to bind the mixture.<\/p>\n Enjoy! \ud83d\ude42<\/p>\n Please let me know what you think about this recipe, I\u2019d love to hear from you<\/strong>! And if you remake this recipe, please share the picture with me on Pinterest<\/a>, Instagram<\/a> or Facebook<\/a>.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n(makes 2 cups (350g) of cooked beans)<\/p>\n
\n1 tablespoon olive oil or 2 tablespoon water for oil-free option<\/p>\n
\n1 persimmon, peeled and finely chopped
\n1\/2 cup passata
\nchilli to taste
\nsalt to taste<\/p>\n