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Chilli bean pie
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1 dried ancho chilli
2 tbsp essential olive oil
1 onion, chopped
1 red pepper, cut into bite-sized pieces
2 garlic cloves, crushed
1 tsp Bart Blends fajita spice (or 2 tsp if you like it hot)
2 x 400g cans plum tomatoes
2 x 400g cans black beans, 1 undrained
750g (1 medium) essential swede, peeled and cut into chunks
280g (1 medium) potato, peeled and cut into chunks
1. Preheat the oven to 200˚C, gas mark 6. Put the ancho chilli in a small bowl and cover with boiling water. Set aside to soak for 10 minutes.
2. Heat 1 tbsp oil in a large frying pan over a medium heat. Cook the onion with a pinch of salt for 5 minutes, until starting to soften. Add the pepper and garlic; cook for another 6-8 minutes, adding the fajita spice blend for the last 2 minutes. Finely chop the soaked ancho chilli (or whizz it in a mini blender with 1 tbsp of the soaking liquid). Add the tomatoes to the pan, mash a little with a wooden spoon; add the black beans (including the liquid from 1 can) and chopped chilli. Simmer for 15-20 minutes until thickened, season.
3. Meanwhile, cover the swede and potato with cold water in a medium pan, add a pinch of salt and cover with a lid. Bring to the boil then simmer for 15 minutes, until soft. Drain, then return the swede and potato to the pan. Mash with a potato masher, stir in the remaining 1 tbsp oil and season.
4. Pour the bean mixture into an ovenproof dish (about 1.8 litres in volume) and top with the swede mash. Bake for 25-30 minutes until the top is crisp and golden. Served with steamed Tenderstem broccoli, if liked.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2018.