bohemianwanderer – This hearty soya and bean stew combines creamy baked beans, borlotti beans and dried soya mince with aromatic spices. Fried eggs, fresh chilli and lime add richness, heat and brightness.
The recipe takes about 10 minutes to prepare and 35 minutes to cook, making four servings. Serve it with buttered dinner rolls, Greek-style flatbreads or baguette for soaking up the flavorful sauce.
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Ingredients
- 30g unsalted butter
- 3 tbsp rapeseed oil, plus extra for frying
- 2 red onions, finely chopped
- ¾ tsp fine sea salt
- 3 garlic cloves, minced
- 1½cm piece fresh ginger, finely chopped
- 1 tsp ground cumin
- 1 tsp mild curry powder
- ¾ tsp ground coriander
- ¾ tsp ground fennel
- 60g dried soya mince
- 1 x 415g tin baked beans
- 1 x 400g tin borlotti beans in water, undrained
To Serve
- 4 eggs
- Buttered dinner rolls, Greek-style flatbreads or baguette
- 2 green finger chillies, finely sliced
- 1 lime, cut into quarters
Method
First, heat the butter and rapeseed oil in a wide frying pan or medium casserole pot with a lid over medium heat. Once the oil and butter become hot, add three-quarters of the chopped red onions and the salt.
Next, cook the onions for about 10 minutes, stirring regularly. Continue cooking until they become soft, glossy and tender enough to crush easily with a wooden spoon.
Then, add the minced garlic and chopped ginger, and cook for another three to four minutes. Keep cooking until the garlic loses its raw aroma.
Afterward, add the cumin, curry powder, ground coriander and ground fennel. Stir in the dried soya mince, then cook for approximately three minutes to allow the spices to coat the mixture.
Next, add the baked beans and borlotti beans, including the liquid from the borlotti beans. Then, half-fill one empty bean tin with water and add half of that amount to the pan.
After that, stir everything together and cover the pan with the lid. Cook the mixture for approximately five minutes as the beans and soya mince begin to absorb the flavorful liquid.
Meanwhile, use a potato masher to break down some of the beans until the stew reaches your preferred consistency. However, leave some beans chunky to give the dish a satisfying texture.
If the mixture becomes too thick, add a little more water. Then, cover the pan again and cook for another five minutes. Finally, taste the stew and adjust the seasoning with additional salt if necessary.
Meanwhile, heat a tablespoon of oil in a wide nonstick frying pan. Crack in the eggs, working in batches if necessary, and fry them until the whites are completely set while the yolks remain runny.
Meanwhile, warm the bread you plan to serve alongside the stew. Buttered rolls, flatbreads and baguette all work well for scooping up the beans.
Divide the bean mixture between four wide bowls or plates with raised edges. Place one fried egg on top of each serving.
