Black bean chilli fries with pickled red onion, feta & lime

• olive oil↗2 tbsp tbsp
• red onion↗2

  finely sliced

• roasted red pepper in jar2

  finely sliced

• garlic↗3

  finely sliced

• red chilli↗1

  finely sliced

• smoked sweet paprika↗2 tsp tsp
• ground cumin↗2 tsp tsp
• chipotle chilli paste↗1 tbsp tbsp
• tomato purée↗2 tbsp tbsp
• diced tomatoes400g can g

  can

• black beans↗540g jar g

  jar

• wine vinegar↗2 tbsp tbsp
• light brown soft sugar↗1 tbsp tbsp
• sweet potato fries500g g
• feta↗60g g
• маринована червона цибуля50g
• авокадо↗1

  очищений, розрізаний навпіл, без кісточки та нарізаний кубиками (за бажанням)

• кінза↗15g

  грубо нарізана

• лайм↗1

  нарізаний на дольки

Step-by-step instructions

1. 1

   Heat the olive oil in a large pot or oven‑safe casserole over medium heat and cook the onion, pepper, garlic and chili with a generous pinch of salt for 10‑12 minutes, stirring frequently, until the vegetables become soft and slightly golden at the edges.

2. 2

   Add the smoked sweet paprika, cumin, chipotle chili paste and tomato purée and cook for 2‑3 minutes until fragrant and slightly darkened. Pour in the diced tomatoes, using the liquid left in the can, then add the black beans.

3. 3

   Bring to a boil, then reduce to a gentle simmer. Add the wine vinegar and sugar, stir. Continue cooking over medium heat uncovered for 35 minutes until the sauce reduces in volume and thickens.

4. 4

   When there are 20 minutes left for the chili to finish, prepare the sweet potato fries according to the package instructions.

5. 5

   Arrange the crispy sweet‑potato fries on a large platter or plate. Drizzle them with the chili sauce, then crumble the feta. Add the pickled onion and avocado, if using, and sprinkle with cilantro. Serve with lime wedges for squeezing.