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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.4 by 39 users.

Black Bean Pie with Cheesy Jalapeño Mash

Feeds: 3-4
Takes: 45 minutes
V G Ve*

Ingredients

1 tbsp olive oil

1 onion, finely chopped

1 red pepper, finely diced

2 cloves garlic, crushed

1-2 tbsp chipotle chilli paste

2 tbsp pickled jalapeños, chopped

1 tbsp smoked paprika

1 jar Queen Black Beans with their bean stock

400g tin of chopped tomatoes

The juice of 1 lime

For the mash

1kg white potatoes, peeled and cut into 3cm chunks (you could do 50/50 white and sweet potato)

50g butter

50g sour cream

150g cheddar, grated

5 tbsp pickled jalapeños, chopped

Coriander leaves, to serve

Serving Suggestions

Top with regular mash to keep it vegan!

Lime wedges

Crispy tortilla chips

Shop The Recipe

Queen Black Beans
Queen Black Beans
570g / Bold Pack (6) £22.00

Directions

1

Add the oil, chopped onion, pepper and a generous pinch of salt to a large frying pan and cook for 10-12 minutes until softened.

2

Add the garlic, jalapeños, chipotle chilli and paprika to the pan and cook for a further 2 minutes.

3

Tip the black beans along with their liquid into the pan and stir to combine well. Add the can of tomatoes, along with a splash of water if needed. Simmer for a further 10 minutes, tasting and seasoning with salt and lime juice as liked.

4

Meanwhile, preheat the oven to 200C/180 fan. Add the chopped potatoes to a pan of boiling, salted water and cook for about 15 minutes or until tender.

5

Drain the potatoes and mash with the butter until smooth. Mix in the sour cream, chopped jalapeños and grated cheddar, reserving a handful of cheese for the topping. Mix well until smooth.

6

Transfer the beans to a deep ovenproof dish. Top with the mashed potatoes and sprinkle with the remaining cheddar.

7

Cook in the oven for 20-25 minutes, until the cheese is golden brown and bubbling. Serve with chopped coriander on top and a squeeze of lime.

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