Peanut Butter Beans, Tomatoes, Cavolo Nero and Nutty Bread

single portion
vegan

also cooked a Fennel experiment but discarded (below)

187.5g tinned Butter Beans
40g crunchy Peanut Butter
pepper(gr)
15ml Sunflower Oil
180g Cavolo Nero, stems removed (optional) roughly sliced and parboiled 3min then squeezed
300g baby Tomatoes, halved
chilli, garlic and ginger chopped together in mini chopper
2 Rolls of thawed frozen Nutty Bread (prepared 11 Dec)

BEANS (20min) BREAD (10min)
Preheated oven to 190°C
Mixed the Beans and Peanut Butter together mashing lightly to help adherence, added ground pepper
Placed in 20cm tim lined with parchment paper and baked 20min
10min before the end added the Bread Rolls wrapped in foil for 10min

CAVOLO NERO (12min) TOMATOES (12min)
In medium large frypan fried the chopped garlic, ginger and chilli in 15ml Sunflower Oil for 2min before dividing in half and adding the parboiled Cavolo to half and the Tomatoes to the other
Continued to fry on high heat for the remaining 10min

complete protein 12.6g
saturated fats 6.5g
10.5g uncompleted legume protein

_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_
FENNEL EXPERIMENT (discarded)
400g Fennel, sliced medium, stem across, bulb longways, fronds set aside
fennel seed, pepper(gr) cloves(gr) saffron(gr) ground cinnamon
15ml Sunflower Oil
In small frypan fried the Fennel in 15ml Sunflower Oil for 20min
14min before the end added the fennel seed
10min before the end added the fronds
5min before the end added the ground spices