If using Dried Red Haricot Beans, soak overnight, rinse, place in a pan and cover with plenty of cold water. Bring to boil and boil vigourously for 10 minutes. Reduce the heat, cover and simmer for 45-60 minutes until tender. Please note: Like most red beans, Red Haricot Beans contain a natural toxin called lectin. It is essential to cook Red Haricot Beans as above to destroy the toxin and ensure they are safe to eat.
Roast the squash, aubergine and red pepper until soft.
In a large pan, heat a little olive oil and cook the finely chopped onions and more roughly chopped leeks for about 10 minutes, until soft. Add the finely chopped garlic and spices and cook for 2 minutes before adding the tomatoes and the tomato paste. Bring the sauce to a boil, then reduce the heat and simmer for 15 minutes.
Add the roast veg and beans to the sauce and simmer for 10 minutes. Add water or stock for the desired consistency.
Serve with lime sour cream (simply stir the lime zest and juice into the sour cream), boiled rice, mashed avocado with a bit of lime juice, and grated cheese.
These indulgent muffins are perfect for the festive season. They've been created by Carol Kearns of The Art of Baking in a development of her wholesome but delicious Naked Barley Breakfast Muffin recipe, a transformation she describes along with a fashion tip for the Hodmedod team.