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Black and Red Stew with Avocado & Sour Cream

Avocado and sour cream is the perfect dressing for this spicy black eye bean stew
1 tablespoon rapeseed oil
1 large red onion, chopped
2 large red pepper, halved, deseeded and cut into strips
2 cloves garlic, crushed
2 red chillies, de seeded & finely chopped
2 teaspoons ground coriander
2 teaspoons sun dried tomato paste
1 x 400g can chopped tomatoes in rich tomato juice
200mls (1/3 pint) tomato passata
pinch sugar
Approx. 300mls (1/2 pint) vegetable stock
1 x 400g black eye beans, drained & rinsed
4 tablespoons sour cream
1 ripe avocado, stoned, peeled & sliced 1 bunch fresh coriander, roughly chopped
salt and freshly ground black pepper

1. In a large pan, heat the rapeseed oil. Add the onion and fry for 5 minutes until softened. Add the pepper, garlic, chillies and ground coriander and fry for a further 3 minutes, stir in the sun dried tomato paste.

2. Stir in the canned tomatoes, passata, sugar and stock. Season and bring to the boil. Reduce the heat and simmer for 15 minutes, adding extra stock if the soup becomes too thick. Stir in the black eye beans and simmer for a further 10 minutes.

3. To serve, stir in half the coriander and ladle the soup into large warmed soup bowls. Swirl each soup with a little sour cream and top with the avocado and remaining coriander. Serve with crusty bread.
Black and Red Stew with Avocado & Sour Cream
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