Ingredients (Serves 4)
1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon cumin seeds
6 slices gluten-free pancetta (optional)
2 x 400g tins diced tomatoes
1 tablespoon brown sugar
2 x 400g tins kidney beans, rinsed
sea salt
freshly ground black pepper
juice of 1 lime
150ml of water
Garnish:
handful of coriander leaves
1 green chili, deseeded and finely sliced
100g Persian feta, crumbled (other feta is fine but not as creamy)
3 spring onions, finely sliced
Accompaniments:
avocado
gluten-free toast
Chilli baked beans with creamy persian fetta
Method
Preheat the oven to 160°C. Heat the oil in a large ovenproof casserole dish over medium heat. Add the onion and cook until softened, 4-5 mins, add the garlic, cumin and pancetta and cook 2 mins.
Add the tomatoes, sugar and water. Bring to the boil, then reduce the heat and simmer for 10 mins. Stir in the kidney beans and season with pepper and salt to taste. Place the lid on the casserole dish and bake it in the oven for 30 mins, checking and topping up the liquid if necessary after 15 mins.
Prior to serving, stir in the lime juice and sprinkle over the garnishes. Serve with sliced avocado and gluten-free toast.