1 tbsp olive oil
2 garlic cloves, minced
2 spring onions, thinly sliced
1 tbsp tomato purée
2 tsp chilli flakes (or more if you like it spicy!)
1 x 400g tin butter beans (keep the juices)
1 tsp salt
12 cherry tomatoes
1 tsp white wine vinegar
225g sundried tomatoes
2 crusty wholemeal bread rolls
A handful of flat-leaf parsley, finely chopped
Tomato hummus, leftover from Sunday’s dinner
Pepper, to taste
This recipe is a twist on a traditional South African dish called ‘Bunny chow’, consisting of a hollowed-out crusty loaf of bread filled with lamb or chicken curry – not rabbit as the name suggests. This makes the roll deliciously soft as it soaks up all the juices. In this version, the meat is replaced with beans for a vegan protein alternative.
- Preheat the oven to 150°C/130°C fan/300°F/gas mark 2.
- In a pan over a medium heat, add the olive oil, garlic and spring onions and cook for a few minutes until soft.
- Stir in the tomato purée, and chilli flakes.
- Tip the beans with their juices and the salt into the pan over a medium heat and bring to the boil. Simmer for 5 minutes.
- Add the tomatoes, white wine vinegar and sundried tomatoes and simmer for 10 minutes, until the sauce is really nice and thick.
- For the last 5 minutes of the sauce thickening, heat the bread rolls in the oven.
- When you remove the bread rolls from the oven, use a knife to cut around the top and remove the insides. Pile the stew into the middle of the bread rolls, and serve the removed bread on the side to ‘mop up’ any stew that may spill out.
- Serve the bread rolls topped with parsley, hummus and pepper.