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.

Estimated Nutrition

	Per Serving	Total
Calories	575.2 kcals	1150.4 kcals
Carbohydrates	58.3 grams	116.5 grams
Fat	32.6 grams	65.2 grams
Protein	12.4 grams	24.8 grams

Cook Time

10 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

12
g

Caster Sugar

CondimentsSauces

30
ml

Tomato Ketchup

15
ml

Balsamic Vinegar

Dairy

100
ml

Soured Cream

Fruits

1
piece

Lime

juice only

0.5
piece

Avocado

peeled, stone removed, chopped

GrainsCereals

4
slice

Ciabatta

toasted, to serve

LegumesPulses

100
g

Black-Eyed Beans

canned, rinsed and drained

NutsSeeds

1
clove

Garlic

chopped

1
handful

Coriander

chopped

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

15
ml

Olive Oil

for the stew

15
ml

Olive Oil

for the chargrilled onion

Vegetables

1
piece

Onion

chopped

0.5
piece

Yellow Pepper

chopped

1
piece

Smoked Chipotle Chilli

to taste

1
piece

Red Onion

cut into 8 wedges

Steps

Sauté the onion and garlic in oil until softened.
Simmer the remaining stew ingredients for 8 minutes until thickened.
Mix red onion wedges with oil, vinegar, and sugar in a bowl.
Chargrill the red onion wedges on a hot griddle pan for 2 minutes.
Combine all soured cream dip ingredients in a bowl.
Serve stew in bowls topped with onions, dip, and toasted ciabatta.