Thanks to Claire Terry of Beyond the Fork for this week’s recipe of the week…
Difficulty: Easy
Time: 20-30 minutes
Beans are a great staple, we eat them a lot in our house – well when I say we, I really mean my husband and I. But the kids will eat a low spiced version of this, and for them I serve it with brown rice on the side. For me though, I love a good dollop of guacamole and a couple of teaspoons of creme fraiche or sour cream – use the full fat versions if you opt for these… It is also great as it is largely made from cupboard ingredients, so its ideal for the end of the week, when the fridge is looking a little bare. It’s also a hearty option for serving to those with allergies, as its both gluten and dairy free (without the sour cream obviously). These quantities serve two adults.
Ingredients
- 1 red onion finely sliced
- 3 cloves garlic – crushed, or diced finely
- 2 teaspoons of fajita seasoning – try to find one without sugar added
- 1 romano red pepper
- 1 can of peeled tomatoes, or small pack of tomato passata
- 1 can each of black beans and red kidney beans (or use whatever you have in the cupboard)
- a small handful of fresh or frozen chopped coriander
- salt and pepper to taste
- olive oil for frying
- 2 eggs – or if you scale this up for more people, one egg each.
Method
On the hob, in a thick bottomed frypan or wide saucepan, gently fry the onion on a few spoons of olive oil. Add the crushed garlic and fry gently for a further few minutes. Add in the fajita spices and fry these for a few minutes, they should become fragrant. Add in the tomatoes, peppers and the beans, and a little water to rinse out the tomato can, and bring these to a simmer. Add in the chopped coriander, and season with salt and pepper. Leave on the hob, covered, to simmer until the tomato has broken down and the sauce is rich and thick, somewhere between 20 and 30 minutes.
Make a couple of little divots in the bean sauce and crack an egg into each. Replace the lid and cook until the eggs are done to your preference. The top of the egg steams and so will cook through in a few minutes.
Sprinkle with a few more pieces of chopped coriander, and serve with sour cream or creme fraiche and a generous dollop of guacamole…
