Black-Eye Bean Stew
Black-Eye Bean Stew

Ingredients

Method

  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 chopped garlic clove
  • ½ red capsicum, chopped
  • 2 smoked chipotle chillies
  • 100g can of black-eye beans, drained
  • 2 tbsp tomato purée
  • Heat the oil in a frying pan, and soften the garlic and onion for a couple of minutes.
  • Add all of the remaining ingredients, and simmer for 10 minutes or until thick and unctuous. Serve with ciabatta and olives.
20 mins
2 serving
This recipe pairs perfectly with the Russell & Suitor 'Son of a Bull' Pinot Noir 2020 from Pipers River, Australia.

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