Black-Eyed Bean Stew with Soured Cream Dip

A smoky bean stew topped with tangy soured cream and chargrilled red onions, served with toasted ciabatta.

Vegetarian Quick Lunch Spicy Beans

Estimated Nutrition

Calories

575.2

kcal / serving

1150.4 kcal total

Carbs

58.3g

per serving

116.5 g total

Fat

32.6g

per serving

65.2 g total

Protein

12.4g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

Tomato Ketchup

Balsamic Vinegar

Dairy

100

Soured Cream

Fruits

piece

Lime

juice only

0.5

piece

Avocado

peeled, stone removed, chopped

GrainsCereals

slice

Ciabatta

toasted, to serve

LegumesPulses

100

Black Eye Beans

canned, rinsed and drained

NutsSeeds

clove

Garlic

chopped

handful

Coriander

chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the stew

Olive Oil

for the chargrilled onion

Vegetables

piece

Onion

chopped

0.5

piece

Yellow Pepper

chopped

piece

Smoked Chipotle Chilli

to taste

piece

Red Onion

cut into 8 wedges

Method

Simmer the remaining stew ingredients for 8 minutes until thickened.

Serve stew in bowls topped with onions, dip, and toasted ciabatta.

Combine all soured cream dip ingredients in a bowl.

Chargrill the red onion wedges on a hot griddle pan for 2 minutes.

Mix red onion wedges with oil, vinegar, and sugar in a bowl.

Sauté the onion and garlic in oil until softened.