Rich and 'meaty' baked beanies

The meatiness comes from the mushrooms. The sugar balances the slight bitterness to the tomatoes. I always add my fresh herbs when the dish is still hot but removed from the stove - this makes sure the coriander is bursting with flavor. Eating the beans for work lunch the next day makes me truly happy.

Lightly fry on a low - medium low heat:

1 brown onion - sliced

1 clove of garlic - crushed and chopped to small pieces

1 small (thumbnail) knob of grated ginger

1 large finely chopped red chili (I'm a big chili baby - I take out the seeds to remove the heat but you can keep them in)

1 tablespoon Cajun spice

1 tablespoon rice bran oil 

Finely chopped parsley stalks (when using fresh herbs you don't want to waste all the delicious flavor - use the whole plant!)

Fry until onion is soft and transparent

Add a couple of handfuls of sliced button mushrooms and continue to fry on a medium heat until the mushrooms are soft and fleshy. YUM.

Add two cans of rinsed cannellini or other white beans and stir until the beans are coated.

Add two cans of canned chopped tomatos, a tablespoon or two of brown or raw sugar (this really needs to be done to taste). Add salt and pepper to taste. Remember, the flavours will improve overnght.

Bring to boil then lower heat and simmer for 5 or so minutes.

Remove from heat and add a huge handful of delicious fresh coriander and some chopped parsley. Stir and serve of wack in some Tupperware for work lunches.