A can of beans isn’t the sexiest item on the shelf but combined with Byron Bay Chilli Co sauce or salsa it opens up some spicy recipes. Beans are healthy, delicious, and in everyone’s pantry at the moment. Dried beans or canned beans, any bean you can get your hands will be great.
Not only are they a fantastic source of plant-based protein, fibre and nutrients, but they do also keep for weeks. They are incredibly versatile, heated with a dash of Byron Bay Chilli Co sauce on a piece of toast, chop some onions and a tablespoon of Byron Bay Chilli Co sauce to make a side dish. Puree together with a tablespoon of our salsa into a dip or stuff them into tacos.
Here are our Best Bean recipes.
- 1 tbsp oil
- 2 celery sticks, finely diced
- 1 large carrot, finely diced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 400 g tin finely chopped tomatoes – or use fresh tomatoes if you prefer
- 250 ml vegetable stock
- 400 g tin chickpeas, drained
- 1 or 2 tbs Byron Bay Chilli Co Red Cayenne
- 3/4 tsp dried oregano
- 1/2 tsp ground cumin
- Black pepper
- 4 eggs
- Fresh coriander (cilantro), to serve
The eggs will be baked in the oven, preheat the oven to 200°C.
Heat the oil in a large frying pan, and add the finely diced celery, carrot, onion and garlic. Cook over medium heat for 5 minutes, frequently stirring until the vegetables are soft and translucent.
Add the tin of chopped tomatoes, along with the vegetable stock, chickpeas and Byron Bay Red Cayenne Chilli sauce. Add the oregano, cumin, and a good pinch of salt and pepper. Turn the temperature up a little, and allow the sauce to simmer for 10 minutes until it has reduced to become quite thick and rich.
It’s now time to cook the eggs. If you want to be able to serve the shakshuka in individual baking dishes, distribute the sauce between 2 – 4 ovenproof bowls. Make one or two small wells in each, and crack in the four eggs. Bake for around 15-20 minutes, or until the eggs are to your liking.
Alternatively, if you’re happy to serve the shakshuka straight from the frying pan, make 4 wells in the tomato sauce in the pan, and crack in the eggs. Turn the heat down to medium-low, cover the pan with a lid, and allow to steam until the eggs are to your liking.
Serve topped with fresh coriander and black pepper.
Made with Black Beans or Turtle Beans, we used dried beans in the recipe, but a can of black beans can replace this if that is what is ready to go in the pantry.
A lunchtime favourite in our household. Also when you puree the kidney beans and Smoky Red Bean Salsa for this recipe, make sure to make more as it is an excellent dip with some Byron Bay Chilli Co Natural Corn Chips