Black-Eye Bean Stew
- 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