This is not so different to many versions of bean sauces I have made but often a slight twist (like cumin) makes all the difference for turning it into a more Mexican Taco sauce, as oppose to basil and oregano which send it the bolognese way.
Regardless, this is yummy. Dave preferred to serve his up on top of a salad and I tried it out on some organic rice and corn tortellini. I used to love “normal” gluten spaghetti and I have to say, this would be delicious on spaghetti. Gluten free it is though and though the pasta doesn’t rock my world, the sauce does!
1 onion, finely diced
1 carrot, peeled and finely diced
1/2 zucchini, grated
1/2 red capsicum, finely diced
1 tin red kidney beans
1 tin borlotti beans
600 ml passata (tomato puree, or use 2 x tinned tomato cans)
2 garlic cloves, minced
1 handful fresh basil
1 handful fresh oregano (or use dried)
1/2 tsp dried chilli flakes
1-2 T balsamic vinegar
1 T tomato paste
Saute the onion and garlic and add in vegetables and saute further for a few minutes with salt and pepper seasoning.
Add remaining ingredients and simmer for 15 minutes. If more liquid is required, add 1/4 cup water.
(Red wine is a nice addition too. You can add 1/4 cup after the vegetables and use a high heat to cook the alcohol off).
Serve on your favourite pasta or salad!