Category: Reckons

• 2 Tbs olive oil
• 1 medium onion
• 4 or 5 cloves garlic
• 3 stalks celery
• 2 courgettes (call it zucchini if you prefer)
• 1 capsicum (any colour, but I suggest yellow or red)
• 2 tsp cumin
• 2 Tbs oregano
• 2 Tbs chilli flakes
• 2 bay leaves
• vegetable stock
• a cup of red wine
• vegetarian burger patties
• 2 tins red kidney beans
• 1 tin cannellini beans
• 2 tins chopped tomato
• jalapenos (optional, to taste)

Get all your bits together.

Chop all the veges.

Add oil to pot, sauté onions, capsicum, celery, garlic, oregano, and (not pictured) add the remainder of chopped vegetables.

Crumble the vegetarian burger patties.

Add pattie crumbles to pot.

Add bay leaves, wine, beans, chilli flakes, cumin, and tomatoes. Stir well and bring to the simmer.

Simmer, stirring occasionally. The longer you can give it the better, I like to give it at least 90 minutes to 2 hours.

I like to serve with rice, cornbread, sour cream, and hot sauce (this recipe isn’t particularly hot, I usually make it for potluck dinners, and unfortunately not all of my friends like it hot).

Great on toast the next day. (Great on everything the next day. Mmm-hmm.)