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Black-eyed bean stew with soured cream dip

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

By Tony Tobin

From Ready Steady Cook

Shopping list

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

For the soured cream dip

Method

  1. For the stew, heat the oil in a frying pan and sauté the onion and garlic until softened.

  2. Add the remaining stew ingredients and simmer for 6-8 minutes, or until the vegetables are tender and the stew has thickened.

  3. For the chargrilled red onion, place the onion wedges into a bowl with the oil, vinegar and sugar and stir well.

  4. 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.

  5. For the soured cream dip, place all the soured cream dip ingredients into a bowl and mix well until combined.

  6. 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.