Chipotle Braised Beans with Lime Guacamole

Ingredients

• 2 red onions, 1 finely sliced, 1 finely diced

• 2 tbsp white wine vinegar (check for gluten free)

• 1 tsp sugar

• 3 tbsp olive oil

• 1 heaped tsp sweet smoked paprika

• 1 heaped tsp garlic paste

• 1 heaped tsp chipotle paste

• 1 tbsp tomato purée

• 1 (400g) tin black eye beans, drained

• 1 (400g) tin borlotti beans, drained

• 1 (400g) tin kidney beans, drained

• 300g brown rice

• 2 ripe avocados, flesh scooped out

• 1 lime, juiced

• 6 tbsp (approx.) coconut yoghurt (or other yoghurt of choice)

Directions

• Step 1

  Put the sliced onion in a bowl with the vinegar, sugar and a pinch of salt. Stir well; set aside to pickle.

• Step 2

  Heat the oil in a deep pan over medium heat. Add the diced onions and cook for 5-6 mins, until softened and lightly golden.

• Step 3

  Stir in the paprika, garlic, chipotle paste and tomato purée, cook for 1-2 mins until aromatic, then add the black eye beans, borlotti beans and kidney beans, along with 250ml water. Stir well and bring to the boil.

• Step 4

  Reduce the heat and cover. Simmer for 25-30 mins, stirring occasionally and squashing some of the beans with the back of the spoon to create a creamy texture.

• Step 5

  Cook the rice as per pack instructions. Meanwhile, put the avocado flesh on a chopping board. Season with the lime juice, then roughly chop to create a coarse guacamole. Scrape into a bowl; set aside.

• Step 6

  Serve the beans with the rice, guacamole, onions and a dollop of yoghurt. Store leftover beans and onions chilled in separate airtight containers for 3-4 days.