Smoky Beans with Chunky Croutons

Serves 4

Time 1 hour

Ingredients

1 tbsp extra virgin olive oil

1 medium (150g) red onion, finely chopped

2 red capsicum, seeds removed and flesh cut into 3cm chunks

3 cloves garlic, peeled and sliced

1 tbsp smoked paprika

2 tsp ground cumin

2 x 400g tin mixed beans (3 bean mix) rinsed and drained

1 x 400g tin chopped tomatoes

1 apple, grated

1 cup water

1 tbsp maple syrup

⅓ cup finely chopped flat leaf parsley

Sea salt and black pepper

To Serve

Greek yoghurt, chilli flakes

Chunky Croutons

4 slices of sourdough bread, thick cut

3 tbsp extra virgin olive oil

Method

Heat a large sauté pan over medium heat and add extra virgin olive oil, red onion, and capsicum. Cook for 5-6 minutes to soften the onion, then add garlic, and cook for a further minute. Stir through the paprika and cumin and cook until fragrant, about 1 minute.

Add mixed beans, tomatoes, apples, water and maple syrup, bring to simmer, season with salt and pepper, and cook on a low simmer for 40 minutes.

Make the croutons by roughly tearing or chopping the bread into 3cm chunks, placing them in a bowl, drizzling with extra virgin olive oil, and tossing to coat. Bake in a 180C oven for 8-10 minutes or until toasty. Once toasted, set aside to cool and become crunchy.

When the beans are cooked, stir through the chopped parsley. Divide between bowls, top with a big dollop of Greek yoghurt and finish with the crunchy croutons.