Spiced Black eyed Beans and Brisket

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This recipe is really versatile, you can omit the meat for a delicious filling plant based dish or substitute with a different red meat or lamb. It takes a few minutes to put together and then just cooks away.

Spiced Black eyed Beans and Brisket

2 medium white onions thinly sliced

2 cloves of garlic peeled and chopped

3 carrots peeled and chopped into pieces

750g brisket in bite size pieces

2 tins black eyed beans (Double the amount of beans if you are not using the brisket)

500ml Stock

500ml Tomato Passata

2 tbsp Chipotle in adobo

1 teaspoon each of ground Coriander and cumin

2 tsp sweet Paprika

1 tbsp Tomato puree

Topping

Natural yoghurt

Chopped Coriander

Chopped deseeded tomatoes

Heat 1 tbsp oil in a large pot, add in the onion and carrot and cook over a high heat until browning. Turn down heat to medium, add a splash of water the spices and the chipotle, stir well to combine and leave to cook for a few minutes. Stir in the tomato paste, Tip in the meat (if using) and beans, stir well, add the stock and passata to cover the contents. Season really well and cook over a low heat or in an oven at 150C for 2 hours. Take the lid off for the last 15 minutes to thicken the sauce.

Note – If you are not using the meat, this will cook in less time but leave it as long as you can to develop the delicious flavours and really soften the beans.

Serve topped with a dollop of natural yoghurt, a sprinkle of chopped coriander and some chopped deseeded tomato. Delicious with rice or sweet potato mash.