Bold Bean Co

Directions

1. step 1

   Put the aubergines directly under a hot grill. Cook, turning regularly, for 12-15 minutes until totally blackened and collapsing. Steam in a covered bowl for 2 mins.

2. step 2

   Meanwhile, heat the olive oil in a pan over a medium heat. Add the onion and cook for 8-10 minutes until softened. Add the tomato puree and paprika and garlic and fry for a further 2 minutes.

3. step 3

   Add the chopped tomatoes and stir to combine. Add a pinch of salt, bring to a simmer and bubble away for a few minutes while you make the tahini yogurt.

4. step 4

   Add all of the tahini yoghurt ingredients to a small bowl with 2 tbsp of water and mix well to combine. Add a good pinch of salt and add more lemon juice to your desired taste. Add more water to loosen, if necessary. Set aside.

5. step 5

   Once the aubergine is cool enough to handle, peel away the skin and shred the flesh using a fork. Mash the flesh into smaller pieces.

6. step 6

   Stir the aubergine into the sauce with a pinch of salt, then add the red beans with their bean stock. Simmer for 5-6 minutes or until the sauce has thickened slightly. Stir in the juice of half a lemon and season to taste - if using tinned beans, you may need to add more salt at this point.

7. step 7

   Serve the ragu into bowls, drizzle over the tahini yoghurt, pomegranate molasses (if using) and fresh dill. Finish toasted sunflower seeds for crunch. Serve with a grain of choice, charred broccoli or warm pitta breads for something heartier.