Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THESE chilli beans are a great alternative to sausages, bacon and eggs at breakfast time. Not only are they completely vegetarian, but also they are packed with protein and nutrition. They may take a little more time to prepare, however they are worth it. Served piled on top of toasted sourdough with a poached egg on top, they will keep you going all the way through to lunch and beyond.
1 onion, diced
1 red pepper, diced
1 yellow pepper, diced
2 red chilli, minced
1 tbsp. olive oil
1 tbsp. red wine vinegar
1 tbsp. dried oregano
1 tbsp. smoked paprika
1 cinnamon stick
1 tbsp. ground cumin
2 tbsp. sriracha sauce
1 tin chopped tomatoes
1 tin red kidney beans
1 small tin chickpeas
1 tin black beans
Salt and freshly ground black pepper
Start by opening and draining all of the beans and rinsing them clean in a large colander under cold running water.
Heat the oil in a large heavy based pot over a medium to high heat. Add the diced onion and peppers and cook for five minutes stirring constantly so that they do not burn. Then add the smoked paprika and cinnamon stick, then mix well.
Add the beans and cook for a further five minutes until they have softened, then add the dried herbs and spices along with the fresh chilli, sriracha sauce and the red wine vinegar. Cook this for 10 minutes on a low heat then add the chopped tomatoes.
Season with salt and pepper and then transfer to a preheated oven at 180oC either in the pan you cooked the beans in if it is oven proof or transfer to an oven proof dish. Cook for 45 minutes to 1 hour until cooked and hot.
Remove and allow to stand for 5 minutes before serving.