Chipotle Beans with Kamut Grain

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x


If you’re bored of eating rice, try my new chipotle beans with Kamut grain.  



  • 400g tin peas and beans (or any other beans you have available), drained and rinsed
  • 1 large shallot, finely chopped
  • 2 garlic cloves, finely minced
  • 2 tbsps tomato puree
  • ½ vegetable stock cube
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chipotle chilli flakes
  • 75g Kamut grain
  • 150g broccoli


  1. Heat a small splash of water in a medium pan over medium heat. Add the shallots and garlic and cook for 2-3 minutes until soft. Add the paprika, cumin and chipotle chilli flakes, cook for a further 2-3 minutes, stirring frequently. Add the tomato puree, vegetable stock cube and around 250ml of water. Bring to the boil then turn the heat down to a simmer and cook for around 15 minutes or until the tomato sauce reduces by half.
  2. In the meantime cook the Kamut grain according to the packet instructions and keep warm.
  3. Once the sauce is sufficiently reduced, add the beans, stir thoroughly then cook for a further 10 minutes. This will allow the beans to absorb the sauce properly.  If the pan gets too dry, add a small splash of water and stir gently.
  4. Serve the beans over the Kamut with a side of broccoli. Sprinkle with fresh coriander if desired.


Cook time excludes cooking time for Kamut grain.

  • Category: lunch/dinner

Keywords: beans, kamut grain

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