Prep time:

Cooking time: 25 minutes

Total time:

Serves: 4

1tbsp olive oil

3 peppers sliced

1 red onion chopped

3 garlic cloves crushed

800g (2 cans) black beans, drained

2tbsp balsamic vinegar

½tsp smoked paprika

3tsp chipotle paste

400g passata (or tinned tomatoes mashed with a spoon in the pot)

Salt and pepper

1 avocado chopped

100g cherry tomatoes roughly chopped

2 Juice of 2 limes

2tbsp extra virgin olive oil

2tbsp chopped fresh coriander

Keep the home fires burning from the inside with this perfect one-pot supper.

This is my vegetarian daughter’s favourite meal. It’s ready in 30 minutes is packed with flavour, plus the black beans are a great antioxidant and source of protein. Serve with rice and you have a perfectly balanced vegan meal. The salsa freshens the dish.

  1. Sauté the onion for 5 minutes before adding the garlic and peppers.
  2. Colour for 2-3 minutes before adding the balsamic vinegar. Let it bubble for a few seconds then add the black beans, paprika, chipotle paste and passata.
  3. Add ½ tsp Maldon salt and a few grinds of black pepper. Simmer for 15 minutes.
  4. While it’s cooking, prepare your salsa by combining all the ingredients in a bowl with a pinch of salt. Serve with rice and your salsa.

Wine+

This is a fresh, spicy dish that needs a succulent red to go with it.  Portugal and Spain both do excellent value-for-money reds and we’ve chosen a great vegan wine from Portugal. Almeida Garrett Entre Serras, Beira Interior 2015 (£6.25, The Wine Society) is a superb value wine made from local Portuguese grapes. Full of bramble fruit notes with gentle spice and a lovely, warming body.

Anna’s Family Kitchen was inspired by my love of food and desire to feed my family healthy, home-cooked, wholesome meals that are beautifully presented and appealing, but don’t require hours of prep in the kitchen.

I’m not a chef, I’m a home cook and hugely passionate about the food I prepare, serve and eat.

As mum to nine-year old fussy Finn, 12 year-old Thomas (who eats like a grown man) and 14 year-old vegetarian Mia, I am used to rising to the challenges of delivering balanced meals that appeal to my children, their friends, my husband and our friends.

I like to use fresh, additive-free ingredients – local whenever possible – and I don’t advocate faddy quick-fix diets or omitting food groups.

Through Anna’s Family Kitchen I share my recipes and food tips and hope that it makes food planning and preparation an easier and enjoyable task for others.

annasfamilykitchen.com

@annafamilykitchen

A Piece of Cake: Banana Loaf

Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...

A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’

Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...

A Piece of Cake: Rhubarb Crumble and Custard Cake

To make the crumble:  Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake:  Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...