Smokey Black Beans On Toast
- <p>1 tablespoon olive oil</p><p>3/4 cup dried black beans soaked overnight </p><p>1 medium white/yellow onion roughly chopped</p><p>1 large clove smoked garlic minced </p><p>8 large cherry tomatoes or two medium salad tomatoes</p><p>2 tablespoon sweetener </p><p>1/2 each red and yellow bell pepper</p><p>1/4 cup tomato purée </p><p>1 tablespoon smoked paprika</p><p>1 tablespoon soy sauce</p><p>100gram cavolo nero</p><p>Salt (or use canned)
- black pepper
- chilli powder and dried mixed herbs to taste (as a rough guide
- 1/4 tsp I use about salt
- 1/2 tsp black pepper
- 1 tsp chilli powder and 1/4 cup dried mixed herbs)</p><p>A few sprigs of fresh thyme</p>
- 1
1: If using dried beans, wash and soak overnight then in a pan boil on a medium, high heat for approximately 45mins or until cooked. Keep an eye on the beans and top up with water as and when necessary.
2: Once the beans are soft enough to pierce with a fork, drain and set aside.
3: Heat olive oil in a large frying pan over a medium, high heat.
4: Add the roughly chopped onions, cooking until translucent, then add minced garlic, salt, pepper, dried mixed herbs and black beans.
5: Follow by adding soy sauce and stir in.
6: Add 300mililitres water and leave to simmer on a medium heat for 15 minutes.
7: Add in roughly chopped bell peppers (about a square inch as they are nice left chunky in this dish) and whole cherry tomatoes, followed by tomato purée, sweetener and smoked paprika.
8: Stir thoroughly and season to taste, adding buds of fresh thyme and roughly washed and chopped cavolo nero.
9: Leave the sauce to reduce and develop flavour for a further 15 minutes and cavolo nero to soften.
10: Serve up on freshly toasted bread adding extra fresh thyme for garnish.
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