A one-pot crowd pleaser, we love serving it with baked sweet potatoes and a generous sprinkle of chilli flakes. It’s another of those make ahead dishes that comes to its own glory the following day when the flavours are fully developed.
1 tbsp. olive oil
1 large white onion, finely diced
3 garlic cloves, crushed
1 red pepper, cut into chunks
½ tsp. ground cumin
1½ tsp. chilli powder
1 tsp. chipotle paste
1 tsp. cacao powder
1 can of black beans, drained and rinsed
1 can of red kidney beans, drained and rinsed
1 can of haricot beans, drained and rinsed
1 can of chopped tomatoes
½ tsp. salt
250ml vegetable stock
4 tbsp. brown teff grain
To Serve With
Dairy-free sour cream
In a saucepan on medium heat, add the olive oil and sauté the onion for 5 minutes until it starts to turn translucent. Next, add the garlic and red pepper chunks and cook for another 5 minutes.
Add the ground cumin, chilli powder, chipotle paste and cacao powder. Coat the onion and pepper evenly in spices.
Add the black, kidney and haricot beans along with the chopped tomatoes, vegetable stock and salt.
Mix and let simmer for 5 minutes before stirring through the teff grain. Leave to simmer for about 25 minutes, stirring occasionally.
Serve with cooked rice, sour cream, sliced avocado, fresh coriander and a pinch of chilli flakes. Enjoy!