Spicy Black Beans with Chard

Serves 2

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  • 1 tbsp Olive oil
  • 1 Red onion, finely chopped
  • 2 Garlic cloves, crushed
  • 1 tsp Paprika
  • Handful of Basil, stalks finely chopped and leaves left whole
  • 1 x 400g tin Black beans, rinsed and drained
  • 300ml Passata
  • 1 tsp Balsamic vinegar
  • 1 tsbp Maple syrup
  • 1 tsp Red chilli flakes
  • Pinch of salt
  • 160g Chard, finely chopped

Preheat the oven to 180C (160C fan).

Heat the olive oil in an oven proof casserole dish. Add the red onion and sauté for 5 minutes or until starting to soften. Add the garlic, paprika, and the chopped basil stalks and cook for a further 3 minutes, or until fragrant.

Add the black beans, passata, balsamic vinegar, maple syrup, chilli flakes and a big pinch of salt and stir to combine. Bring to a simmer.

Add to the oven with the lid off for 20 minutes, or until the sauce has thickened.

Remove the dish from the oven and stir through the chard, leaving to to wilt in the residual heat for 2 minutes.

Finish with the basil leaves.

View Spicy Black Beans with Chard

Prep time: 10 minutes

Cook time: 30 minutes

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Dinner, Lunch, Salad, Dairy Free, Gluten Free, Vegan, Vegetarian

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