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Black-eyed bean stew with soured cream dip

Black-eyed bean stew with soured cream dip is built on Olive Oil, Tomato Ketchup, Balsamic Vinegar, and Caster Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the stew, heat the oil in a frying pan and sauté the onion and garlic until softened.

2. 2

   Add the remaining stew ingredients and simmer for 6-8 minutes, or until the vegetables are tender and the stew has thickened.

3. 3

   For the chargrilled red onion, place the onion wedges into a bowl with the oil, vinegar and sugar and stir well.

4. 4

   Heat a griddle pan until smoking hot, then chargrill the red onion wedges for 1-2 minutes on each side, or until lightly charred and softened.

5. 5

   For the soured cream dip, place all the soured cream dip ingredients into a bowl and mix well until combined.

6. 6

   To serve, place the stew into two bowls and top with the onion wedges and a dollop of the soured cream dip.

7. 7

   Serve with the toasted ciabatta.