Smoky Beans with Chunky Croutons

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Jacq makes Smoky Beans with Chunky Croutons, a cosy one pan dinner where red onion, capsicum, garlic, smoked paprika and cumin simmer with mixed beans, tomatoes and a grated apple for natural sweetness and depth. After a slow bubble, parsley gets stirred through, then it’s served with a big dollop of Greek yoghurt, chilli flakes, and crunchy olive oil toasted sourdough croutons for the perfect texture hit.

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

1. 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.
2. 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.
3. 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.
4. 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.