It should be with chilli, right? But this is a child friendly version, so if you prefer chilli, just add it!
Stories are boring, so let’s just get in the middle of it, shall we? All ingredients are vegan, and you don’t need to be a kitchen fairy to prepare this food!
*a handful of leeks, preferably fresh from the garden
*one big carrot
*1 tbsp coconut oil
*1-2 cloves of garlic
*1,5 dl water
*250g red kidney beans (canned, boiled)
*spices: salt, smoked red paprika, pepper, marjoram, basel
*cca. 1.5 dl tomato juice
*cooking milk (I used soy based)
*200g pasta (I used pipe rigatte)
Chop the leeks and cut the carrots, fry them a bit on oil. Add some water, salt, and the rest of the spices, and cook this mixture for about 10 minutes, just until the carrots get soft. Add the garlic and the tomato juice, cook it for another 5 minutes. Add the beans, and after 2-3 minutes add the cooking milk. Let it boil for another 2-3 minutes and remove it from the fire. While it cools down a bit, cook the pasta as indicated on the packaging. DO NOT cook it for longer than the package tells you to. When cooked, drain it and mix it with the beans. Pour the mixture into a heat resistant pot, sprinkle some cheese on top and put it into the oven, 175°C, for about 30 minutes. I took a picture BEFORE I sprinkled the mixture with cheese, so that you can see it 🙂
After removing it from the oven, let it cool down to an edible temperature before you cut it. If the can did not contain too much water, and if you did not overcook the pasta, you should be able to cut this food into nice square pieces without falling apart. If you can’t, DO NOT WORRY: it will look differently, but taste equally awesome!