Spiced Blackbeans with Eggs
Spicy Black Beans with Eggs
These beans with all the flavours of Tex Mex -the trifecta of Cumin Chili and Paprika are the perfect combo to get your taste buds zinging. Plus you get lovely plant based protein, fibre and loads of antioxidants. This bean base can make chili sin carne – just serve with rice and top with some guacamole and grated cheese or roll and fill wraps with it, place in an oven proof dish, top with a little more tomato passata and sprinkle some cheese over and bake in the oven for delicious very kid friendly dinner.
Serves 4-6
2 carrot peeled and chopped in small dice
1 white onion diced very small
2 ears of celery diced very small
1tbsp oil
1 tsp each of smoky and sweet paprika
1tsp cumin
1tso of chili flakes or chopped chilis in oil
1tsp of crushed garlic
2 tins of black beans net weight each 240g
1tbsp tomato puree
350ml tomato passata
To Serve
1 egg per person poached or fried
1 wrap person, brushed in a little oil, sprinkle some cumin over and lightly toast on the pan
2 avocados sliced
METHOD
Heat the oil, add celery onion and carrot and cook over a medium high heat until it starts to soften and brown.
Add a little water if needed.
Add the garlic and spices, season well then cook for a few more minutes.
Tip in the drained beans, stir well and add the tomato puree and passata and cook lid off at a medium heat for about 10 minutes until the sauce starts to thicken. Taste and adjust the seasoning as needed.
Serve with a poached or fried egg, a wrap and some avocado slices for a delicious meal.
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