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Hearty Pilpelchuma Beans with Tomato Sauce

Name: Hearty Pilpelchuma Beans with Tomato Sauce
Cuisine: Middle Eastern
Ingredients: 3 dried red chillies; 3 dried chipotle chillies; 6 garlic cloves; 1 tbsp sweet paprika; 2 tsp Aleppo chilli flakes (optional); 2 tbsp tomato paste; 4 tbsp olive oil; 2 tsp brown sugar; 2 tsp salt (adjust to taste); 2 tbsp olive oil; 1 red onion; 2 x 400g tins butter beans; 1 x 400g tin chopped tomatoes; 100ml vegetable stock; Salt, pepper, and a pinch of sugar to taste; Sourdough bread, sliced; Vegan butter for spreading; Chopped fresh parsley (optional)

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Ingredients

Homemade pilpelchuma paste

3 dried red chillies
3 dried chipotle chillies
6 garlic cloves
1 tbsp sweet paprika
2 tsp Aleppo chilli flakes (optional)
2 tbsp tomato paste
4 tbsp olive oil
2 tsp brown sugar
2 tsp salt (adjust to taste)

Beans

2 tbsp olive oil
1 red onion
2 x 400g tins butter beans
1 x 400g tin chopped tomatoes
100ml vegetable stock
Salt, pepper, and a pinch of sugar to taste

Garnish

Sourdough bread, sliced
Vegan butter for spreading
Chopped fresh parsley (optional)

Preparation

Soak the dried chillies, then blend with garlic, paprika, tomato paste, olive oil, and seasonings until smooth to make the Pilpelchuma paste.
Cook the onion with the Pilpelchuma paste until softened and fragrant.
Add the tomatoes, vegetable stock, and butter beans, then simmer until the sauce thickens.
Top with fresh parsley and serve with buttered sourdough bread to mop up the sauce.

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