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Spanish Beans w Polenta Bread

May 22, 2019




1 tsp Smokey paprika

2 tsp Sweet paprika 

1+1/2 tsp Cumin 

1/2 tsp Chili flakes 

2 x Red capsicums

100g Mushrooms 

2 x 400g tins Organic baked beans 

2 x 400g tins Organic black beans or butter beans

400ml Veggie stock 

2/3 cup Green olives 

2 x handfuls Spinach 

Salt + Pepper



Heat olive oil in the base of a large saucepan. 

Sauce diced capsicum with spices. Once the capsicum has softened, add the mushrooms and saute. 

Next add the drained and rinsed black beans and baked beans. Add vegetable stock, then leave to simmer. 

Reduce liquid to a thick gravy. 

Add roughly chopped olives and spinach at the end. Then season with salt and pepper to taste. 

*if you tolerate tomatoes - add 1/3 cup of tomato paste for extra punch. 

*you can thicken the sauce faster by adding a tablespoon of cornflour (shortcut). 



Serves 2 ppl for 4 lunches.


220g Polenta

40g Cornflour 

2 x Eggs 

400ml Coconut milk 

4 tsp Baking powder 

2 tbsp Coconut sugar 

1 tsp Salt 



Preheat oven to 180˚c. 

Combine all ingredients in a large mixing bowl, then pour into a loaf tin that is lined with baking paper. 

Bake in the oven for 30 minutes or until lightly golden on top. 


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