Black-eyed bean stew with soured cream dip
By Tony Tobin
From Ready Steady Cook
Ingredients
For the stew
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- ½ yellow pepper, chopped
- 1-2 smoked chipotle chillies, or to taste (available at some supermarkets and from online suppliers)
- 100g/3½oz canned black-eye beans, rinsed and drained
- 2 tbsp tomato ketchup
For the chargrilled red onion
- 1 red onion, cut into 8 wedges
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp caster sugar
For the soured cream dip
- 1 lime, juice only
- 100ml/3½fl oz soured cream
- ½ avocado, peeled, stone removed, chopped
- small handful fresh coriander, chopped
- salt and freshly ground black pepper
- 4 slices ciabatta, toasted, to serve
Method
For the stew, heat the oil in a frying pan and sauté the onion and garlic until softened.
Add the remaining stew ingredients and simmer for 6-8 minutes, or until the vegetables are tender and the stew has thickened.
For the chargrilled red onion, place the onion wedges into a bowl with the oil, vinegar and sugar and stir well.
Heat a griddle pan until smoking hot, then chargrill the red onion wedges for 1-2 minutes on each side, or until lightly charred and softened.
For the soured cream dip, place all the soured cream dip ingredients into a bowl and mix well until combined.
To serve, place the stew into two bowls and top with the onion wedges and a dollop of the soured cream dip. Serve with the toasted ciabatta.