Ingredients
15 total- 2 red onions, 1 finely sliced, 1 finely diced
- 2 tbsp white wine vinegar (check for gluten free)
- 1 tsp sugar
- 3 tbsp olive oil
- 1 heaped tsp sweet smoked paprika
- 1 heaped tsp garlic paste
- 1 heaped tsp chipotle paste
- 1 tbsp tomato purée
- 1 (400g) tin black eye beans, drained
- 1 (400g) tin borlotti beans, drained
- 1 (400g) tin kidney beans, drained
- 300g brown rice
- 2 ripe avocados, flesh scooped out
- 1 lime, juiced
- 6 tbsp (approx.) coconut yoghurt (or other yoghurt of choice)
Method
6 stepsStep 1
Put the sliced onion in a bowl with the vinegar, sugar and a pinch of salt. Stir well; set aside to pickle.
Step 2
Heat the oil in a deep pan over medium heat. Add the diced onions and cook for 5-6 mins, until softened and lightly golden.
Step 3
Stir in the paprika, garlic, chipotle paste and tomato purée, cook for 1-2 mins until aromatic, then add the black eye beans, borlotti beans and kidney beans, along with 250ml water. Stir well and bring to the boil.
Step 4
Reduce the heat and cover. Simmer for 25-30 mins, stirring occasionally and squashing some of the beans with the back of the spoon to create a creamy texture.
Step 5
Cook the rice as per pack instructions. Meanwhile, put the avocado flesh on a chopping board. Season with the lime juice, then roughly chop to create a coarse guacamole. Scrape into a bowl; set aside.
Step 6
Serve the beans with the rice, guacamole, onions and a dollop of yoghurt. Store leftover beans and onions chilled in separate airtight containers for 3-4 days.