- First, chop the shallots then heat a large saucepan with 1 tablespoon of oil. Add the shallots. Cover and cook on low heat for 5-6 mins, until softened. Stir occasionally. If they starts to stick at any point, reduce the heat.
- Meanwhile, finely chop the garlic. Add the garlic, tomato purée, chilli flakes, miso, syrup and vinegar into the shallots. Stir over a medium heat. Cook for about 2 mins while stirring occasionally.
- Drain and rinse the beans then add the beans and stock. Put the cornflour in a mug and cover it with a few spoonfuls of hot stock. Stir to create a paste. Pour the cornflour paste into the beans.
Simmer over a low-medium heat for another 10 mins until the sauce has thickened slightly. Stir occasionally. - When cooked add a squeeze of lime juice. Season to taste.
- Serve the beans on a layer of fried eggs, Top the beans with a sprinkling of chilli flakes and lime zest, if desired.
Duration It takes 10 mins to prepare and 15 mins to cook.
Ingredients (Organic) For a serving of 4 people.
1 ½ tablespoons brown rice miso
1 tablespoon agave syrup
2 tablespoons apple cider vinegar
400g (2 tins) haricot beans
300ml vegetable stock
1 teaspoon
2 shallots
Sunflower or groundnut oil
1 large garlic clove
1 tablespoon tomato purée
½ teaspoon chilli flakes
cornflour
1 lime
