- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- ½ yellow pepper, chopped
- 1-2 smoked chipotle chillies, or to taste (available at some supermarkets and from online suppliers)
- 100g/3½oz canned black-eye beans, rinsed and drained
- 2 tbsp tomato ketchup
- 1 red onion, cut into 8 wedges
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp caster sugar
- 1 lime, juice only
- 100ml/3½fl oz soured cream
- ½ avocado, peeled, stone removed, chopped
- small handful fresh coriander, chopped
- salt and freshly ground black pepper
- 4 slices ciabatta, toasted, to serve
- For the stew, heat the oil in a frying pan and sauté the onion and garlic until softened.
- Add the remaining stew ingredients and simmer for 6-8 minutes, or until the vegetables are tender and the stew has thickened.
- For the chargrilled red onion, place the onion wedges into a bowl with the oil, vinegar and sugar and stir well.
- Heat a griddle pan until smoking hot, then chargrill the red onion wedges for 1-2 minutes on each side, or until lightly charred and softened.
- For the soured cream dip, place all the soured cream dip ingredients into a bowl and mix well until combined.
- To serve, place the stew into two bowls and top with the onion wedges and a dollop of the soured cream dip. Serve with the toasted ciabatta.