beanpip

This is one of those things I make when there’s not much in the fridge or the cupboards, but I’m still lucky enough to have some ready-rolled puff-pastry in the freezer.

It’s so easy and anything could really be used as a filling (as long as it’s not too wet).  The filling in this particular Bean Braid is:

• one onion, finely chopped
• two cloves garlic
• one yellow bell pepper, chopped into 1cm pieces
• a tin of kidney beans, drained and rinsed
• a tin of sweetcorn, drained and rinsed
• one tomato, chopped into 1cm pieces
• one tbspn tomato paste
• 1/4 cup water
• 1/2 tbspn mixed herbs
• 1 tspn paprika
• salt and pepper
• 1/2 cup grated cheese

In a little olive oil, saute the onions for 5 minutes, then add garlic for a further 30 seconds.  Add peppers and cook a further 3-4 minutes.  Then add all remaining ingredients, except cheese, and cook for 5 minutes.  Pour into centre of pastry, top with grated cheese.  Slice left and right sides of pastry into ribbons and simple lift on one side over the next until you have a full ‘braid’.  Bake for about 30 minutes on 190 degrees C.