Publications
Prep Time: 10 minutes
Servings: 6 as a side dish
Cooking Time: 20 minutes
Ingredients
- 30ml - oil
- 1 - yellow pepper, seeded and cut into strips
- 1 - carrot, peeled and grated
- 1 - red onion, finely chopped
- 2 - cloves garlic, chopped
- 15ml - tomato paste
- 60ml - white wine
- 1 - tin chopped tomatoes
- - a pinch of dried origanum and cumin
Method
Beans on toast with a fried egg on top is one of my favourite quick meals – provided it is served with these beans!
1. Heat the oil and fry the pepper, carrot, onion and garlic together until the vegetables are aromatic and starting to get some colour. Stir in the tomato paste and fry for a few minutes. Add the white wine and cook until it has reduced by half. Stir in the tomatoes, origanum, cumin, and salt and pepper to taste.
2. Add the beans and simmer gently (uncovered) for about 20 minutes. Stir regularly – the mixture should be thick, but mustn’t burn.
